HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Beefy Taco Soup
One-Pot Beefy Taco Soup

One-Pot Beefy Taco Soup

with Mexican Cheese & Sour Cream

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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!

Tags:Carb SmartEasy CleanupEasy PrepMeal Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

2 unit


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


½ cup

Mexican Cheese Blend


2 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat48 g
Saturated Fat23 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber9 g
Protein47 g
Cholesterol160 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Instructionsarrow up iconarrow up icon
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• 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.