Hearty Taco Soup


Baby it’s cold outside. But, this Hearty Taco Soup will warm the soul. The best part? It all comes together in under an hour! Perfect for a busy week.


2 tablespoons olive oil

1 large sweet onion, diced

4 cloves garlic, chopped

2.5 lbs lean ground beef

1 lb baby potatoes, diced

3 large carrots, peeled & diced

2 packages La Tiara Taco Seasoning

1, 14 oz can Hatch Diced Tomatoes & Green Chilies or Original Rotel

1, 4 oz can Hatch Chopped Green Chiles

1, 28 oz can peeled San Marzano Tomatoes, broken up

1 carton beef broth

1 bottle Mexican beer (I used Corona Extra)

2 bay leaf

1.5 cups frozen corn

1, 14 oz can pinto beans


In a large dutch oven, add olive oil. Heat until shimmery and add the diced onion. Sauté until onions become translucent and add in the chopped garlic. Sauté for 3 minutes. Add ground beef and brown. Once browned, drain fat, if any. 

Add the potatoes and taco seasoning and continue to cook and stir. 

Add the can of diced tomatoes and chilies and the additional can of diced green chiles. Stir and cook together for 5 minutes. 

Open the can of San Marzano tomatoes and pour into a separate bowl. Using your hands, break up the whole peeled tomatoes and add to the dutch oven with the other ingredients. Stir. Cook for 5 minutes. 

Add the beef broth, cook for 5 minutes and taste to see if it needs additional taco seasoning.

Add in the diced carrots, beer, and bay leaf and cook for 10 minutes. 

Add the corn and the pinto beans and cook for an additional 10 minutes. 

Spoon mixture into large bowls and top with sour cream, shredded cheese and chives, if desired. Enjoy.