Dummy Proof Taco Soup

This taco soup is delicious, easy and budget friendly. It doesn't matter if you are vegan, paleo or keto, You can still make it with some variations ( we will show the variations at the bottom). This soup is perfect when you reheat it and also freezes well. This is a recipe I recommend when meal prepping because it can keep that fresh taste for a long time, you can even freeze it! Also you can have it for lunch or just an easy meal for a big crowd. The possibilities are endless.

Here is the Recipe:

1 can of Enchilada Sauce 15 oz

1 quart of beef stock

1 can of black beans

1 cup of corn kernels

2lbs of ground beef (I use lean beef)

1 envelope of low sodium Taco Seasoning

1 tbs of garlic puree

1 tbs of guajillo chile powder ( optional)

1 can of Rotel

2 cups of Water

salt to taste

2tbs of Olive oil

Procedure:

1. Brown the beef with olive oil and the taco seasoning.

2. Once meat is browned, add the rest of the ingredients and stir.

3. Simmer the soup for about 20 to 30 minutes to let the flavors get friendly together.

4. When the soup is ready you can garnish with shredded coleslaw, avocados or some tortillas on the side.

Modification and substitutions:

Keto: Modifications eliminate corn and beans, substitute with a bag of 3 pepper blends and use chuck ground beef to increase your fat content.

Vegan: substitute the beef with quinoa, use vegetable broth instead of beef stock and you can also add

chickpeas and red beans to the recipe to make it more hearty.

Paleo: You can eliminate the beans and the corn, you can add 3 peppers blend and add any kind of vegetable you want.

Low fat: You can use extra lean beef, buffalo ground beef or Ground turkey.