One-Pot Beefy Taco Soup
with Mexican Cheese & Sour Cream
A soup that tastes like tacos but is even easier to make? It’s not a culinary fantasy. This hearty, zesty soup is the real deal! Ground beef is cooked with warming spices then simmered with beans in a creamy tomato broth. Just like tacos, each bowl is finished with your favorite fixings:a sprinkle of Mexican cheese, cool dollop of sour cream, and a bright flurry of scallions. Grab your big spoon for this one, folks!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
2 unit
Scallions
13.4 ounce
Black Beans
10 ounce
Ground Beef
1.5 ounce
Tomato Paste
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
2 unit
Beef Stock Concentrate
4 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with Mexican Spice, Southwest Spice, and a pinch of salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato and scallions whites to pot. Cook, stirring constantly, until softened, 2-3 minutes more. Season with another pinch of salt and pepper.
• Once veggies are softened, stir tomato paste and ¼ tsp sugar (½ tsp for 4 servings) into pot. Cook, stirring occasionally, until combined, 1-2 minutes. • Stir in stock concentrates, cream cheese, hot sauce, and 2½ cups water (4 cups for 4). Bring to a boil, then reduce heat to medium. Simmer, uncovered, 7 minutes (15 minutes for 4).
• Stir beans into pot. Simmer, uncovered, 2-3 minutes more. Season with salt and pepper to taste. • Divide soup between bowls. Dollop with sour cream. Garnish with Mexican cheese and scallion greens. Serve.
