Name: Taco Soup with Rice and Toppings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound ground beef (85% lean); 1 medium yellow onion (finely diced); 3 cloves garlic (minced); 1 large sweet potato or butternut squash (peeled and cut into ½-inch cubes); 1 can black beans (15 oz, drained and rinsed); 1 can kidney beans (15 oz, drained and rinsed); 1 can diced tomatoes (14.5 oz, undrained); 1 can tomato paste (6 oz); 2 cups beef broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; ¼ teaspoon cayenne pepper (optional); Salt and black pepper to taste; 2 tablespoons olive oil; 3 cups cooked white rice (for serving); 1 cup shredded cheddar or Monterey Jack cheese; ½ cup crumbled cotija or feta cheese; 1 large avocado (diced); ¼ cup fresh cilantro leaves (chopped); 2 green onions (thinly sliced); ½ cup sour cream or Greek yogurt; Lime wedges for squeezing

Description

A hearty, comforting bowl that transforms simple pantry staples into a vibrant meal with a rich and savory broth, sweet potatoes, and a variety of toppings.

Ingredients

Scale

1 pound ground beef (85% lean)
1 medium yellow onion (finely diced)
3 cloves garlic (minced)
1 large sweet potato or butternut squash (peeled and cut into ½-inch cubes)
1 can black beans (15 oz, drained and rinsed)
1 can kidney beans (15 oz, drained and rinsed)
1 can diced tomatoes (14.5 oz, undrained)
1 can tomato paste (6 oz)
2 cups beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
Salt and black pepper to taste
2 tablespoons olive oil
3 cups cooked white rice (for serving)
1 cup shredded cheddar or Monterey Jack cheese
½ cup crumbled cotija or feta cheese
1 large avocado (diced)
¼ cup fresh cilantro leaves (chopped)
2 green onions (thinly sliced)
½ cup sour cream or Greek yogurt
Lime wedges for squeezing

Instructions

Heat olive oil in a large pot over medium-high heat. Sauté diced onion until soft, then add garlic and cook for one minute.
Add ground beef, breaking it into crumbles, and cook until browned. Drain excess fat if necessary. Stir in spices and toast for 30 seconds.
Add tomato paste, diced tomatoes, broth, beans, and cubed sweet potato. Bring to a boil, then reduce heat to low. Simmer covered for 20-25 minutes until vegetables are tender. Season with salt and pepper.
While soup simmers, cook white rice separately according to package instructions. Fluff with a fork and keep warm.
Ladle soup into bowls, add a scoop of rice, and top with cheese, avocado, cilantro, green onions, sour cream, and lime juice. Serve immediately.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: soup, main course
Cuisine: Mexican

Nutrition

Serving Size: 1
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 20g
Cholesterol: 60mg

Keywords: Store soup and rice separately in the fridge for up to 4 days. Freeze soup base only for up to 3 months. Reheat with a splash of broth to adjust consistency. Add fresh toppings after reheating.