Recipe By thedailygourmet
Published Dec 8th
Quick 5-Ingredient Taco Soup
Prep 5m Cook 20m Additional 5m Ready In 30m
Servings 5 servings Calories 314.4

A bowl of this soup is sure to beat the nippy cold winter weather, and the best part is it cooks in less than 10 minutes and takes just 5 ingredients! The mixed vegetables are found in the frozen section.

Recipe Ingredients

  • 1 pound 93% lean ground beef
  • 1 (16 ounce) jar salsa
  • 1 (10 ounce) package frozen corn and beans mix (such as Deluxe Seasoned Corn & Beans by PictSweet Farms®)
  • 5 tablespoons Mexican crema con sal
  • ¼ cup shredded Cheddar cheese, or as needed

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.

Nutrition Facts

  • Calories 314.4
  • Carbohydrate 13.8 g
  • Cholesterol 90.8 mg
  • Fat 19.4 g
  • Fiber 3.7 g
  • Protein 23.1 g
  • Saturated Fat 9.4 g
  • Sodium 667.9 mg
  • Sugar 3.3 g

Chef's Notes

I used a seasoned corn and bean mixture with tomatoes, peppers, onions, and authentic Mexican seasoning from the frozen section for this recipe.
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