Taco Soup by The Cajun Ninja

Ingredients

• 1 tablespoon Vegetable Oil (for coating the pot)
• 2 pounds Ground Beef (80/20 lean‑to‑fat ratio)
• 1 tablespoon Cajun Creole Seasoning (or any favorite Cajun seasoning blend)
• 1 Green Bell Pepper (seeded and diced)
• 2 Yellow Onion (peeled and diced)
• 1 bunch Green Onion (white and green parts sliced)
• 10 ounce Rotel Diced Tomatoes with Green Chilies (original flavor, canned)
• 1 tablespoon Garlic (fresh garlic, minced)
• 1 tablespoon Chili Powder
• 1 ounce Taco Seasoning Mix (pre‑made packet)
• 1 ounce Ranch Dressing Seasoning Mix (pre‑made packet)
• 2 cups Chicken Stock (low‑sodium)
• 15 ounce Ranch Style Beans (canned, drained)
• 12 ounce Frozen Corn (bag, no need to thaw)

Instructions

1. Heat Pot and Add Oil

   Place the large stockpot over medium heat and add 1 tablespoon vegetable oil, swirling to coat the bottom.

   Time: PT2M

   Temperature: medium

2. Brown the Ground Beef

   Add 2 pounds ground beef to the pot. Break it up with the bamboo spatula and cook, stirring occasionally, until fully browned. Sprinkle 1 tablespoon Cajun Creole seasoning and mix thoroughly.

   Time: PT8M

   Temperature: medium

3. Drain Excess Fat

   Place a bowl fitted with a strainer over the sink. Carefully pour the cooked beef and its juices into the bowl, allowing the fat to drain while reserving the liquid for later use.

   Time: PT2M

4. Sauté Vegetables

   Return the pot to the stove, increase heat slightly, and add the diced green bell pepper, diced yellow onions, and sliced green onions. Saute, stirring occasionally, for about 30 minutes until the vegetables are very soft.

   Time: PT30M

   Temperature: medium‑high

5. Add Tomatoes and Garlic

   Stir in the 10‑ounce can of Rotel diced tomatoes (with juices) and 1 tablespoon minced garlic. Cook for 2 minutes to combine.

   Time: PT2M

   Temperature: medium

6. Season the Soup Base

   Add 1 tablespoon chili powder, the 1‑ounce taco seasoning packet, and the 1‑ounce ranch dressing seasoning packet. Mix well to distribute the spices evenly.

   Time: PT2M

   Temperature: medium

7. Incorporate Chicken Stock

   Gradually pour in 2 cups chicken stock, scraping the bottom of the pot with the spatula to release any browned bits. Stir until fully incorporated.

   Time: PT5M

   Temperature: medium

8. Return Beef and Add Beans

   Add the drained ground beef back into the pot along with the 15‑ounce can of ranch style beans (drained). Stir to combine.

   Time: PT3M

   Temperature: medium

9. Simmer for One Hour

   Raise the heat to bring the soup to a gentle boil, then cover and reduce to a simmer. Let it cook for 1 hour, stirring every 10 minutes and discarding excess steam water that condenses on the lid.

   Time: PT1H

   Temperature: low simmer

10. Add Frozen Corn

    Stir in the 12‑ounce bag of frozen corn (no need to thaw). Cook for 2 minutes until the corn is heated through.

    Time: PT2M

    Temperature: medium

11. Second Simmer

    Raise the heat briefly to a gentle boil, cover, then lower to a simmer again. Cook for 30 minutes, stirring every 10 minutes.

    Time: PT30M

    Temperature: low simmer

12. Final Thicken Uncovered

    Remove the lid and let the soup simmer uncovered for a final 10 minutes to thicken slightly. Give a good stir before serving.

    Time: PT10M

    Temperature: medium

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g