• 2 pounds lean ground beef
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 2 (1 ounce) packets taco seasoning mix (such as La Tiara®)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can Mexican-style corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 quart tomato juice
  • 1 bunch cilantro, minced, or to taste
  • 1 large lime, halved
  • 1 pinch salt and ground black pepper to taste
  • Directions

  • Step 1

    Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.


  • Step 2

    Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.

  • Step 3

    Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

  • Cook's Notes:

    Any type of ground meat can be used instead of beef. I’ve also used diced-up leftover Sunday roast with tasty results.

    For extra lime flavor, you can simmer the lime halves in the soup. Just discard them before serving.

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