Description
This Easy Enchiladas Ground Beef Soup is a quick one-pot meal loaded with ground beef, beans, corn, enchilada sauce, and bold Mexican spices perfect for a cozy weeknight dinner.
Ingredients
Scale
- Ingredients
- 1 pound lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon EACH: salt, chili powder, smoked paprika, cumin, onion powder, and oregano
- ½ teaspoon EACH: black pepper and cayenne
- 19 ounce homemade red enchilada sauce or store-bought
- 2 cups beef broth
- 14.5 ounce fire-roasted diced tomatoes
- 15 ounce sweet corn, drained and rinsed
- 15 ounce kidney beans, drained and rinsed
- 1 Tablespoon lime juice
- Optional toppings:
- cilantro
- shredded cheese
- sour cream
- avocado
Instructions
- Instructions
- Step 1: In a large pot or Dutch oven over medium heat, brown ground beef, breaking it into crumbles as it browns. Once the beef is browned, drain any excess grease if necessary.
- Step 2: Add the chopped onion to the pot with the beef. Cook for 4-5 minutes, stirring occasionally, until onions are softened and translucent.
- Step 3: Stir in the minced garlic and all the seasonings. Cook for about 1 minute, allowing the spices to toast and become aromatic.
- Step 4: Pour in the red enchilada sauce, beef broth, diced tomatoes (with their juices), corn, and beans. Stir to combine.
- Step 5: Increase the heat to bring the soup to a gentle boil, then reduce the heat to low. Cover and let the soup simmer for 20-30 minutes to allow the flavors to meld.
- Step 6: Turn off the heat and stir in the lime juice. Season to taste, if needed. Serve warm with your favorite toppings.