Ingredients
Scale
- 1 lb ground beef
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can corn kernels (15 oz)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 4 cups beef broth
- Salt and pepper to taste
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Chopped fresh cilantro
- Lime wedges
- Tortilla chips for serving
Instructions
- In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic; cook until softened, about 3 minutes.
- Stir in diced tomatoes, kidney beans, corn, taco seasoning, and beef broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Season with salt and pepper as needed.
- Serve hot, topped with shredded cheese, sour cream, chopped cilantro, and a squeeze of lime. Garnish with tortilla chips.
Notes
- You can substitute ground chicken or turkey for beef for a lighter option.
- Adjust spice level by adding more chili powder or jalapenos.
- Freeze leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal Kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: thirty-five g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 65 mg