5-Ingredient Taco Soup

4.30 (3)
⏱ 30 mins 🍽 ['5', '5 servings'] 🌶 mexican 🏷 Main course

This straightforward Mexican taco soup is prepared in a pressure cooker with minimal effort. Using just five key ingredients, including lean ground beef and a frozen vegetable mix, it creates a flavourful dinner in roughly 30 minutes. The soup is finished with a garnish of Cheddar cheese and Mexican crema for a creamy, comforting result.

5-Ingredient Taco Soup

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
  • 0.25 cup shredded Cheddar cheese, or as needed

Method

  1. Activate the Saute function on your multi-functional pressure cooker. Cook the ground beef, stirring until it browns and breaks apart, for about 5 minutes. Stir in the salsa and frozen vegetables, then turn off the Saute setting. Secure the cooker's lid.
  2. Choose the high pressure setting as directed for your appliance and programme it for 4 minutes. It will take 10 to 15 minutes for the pressure to reach the correct level.
  3. Carefully perform a quick pressure release following the manufacturer's guidelines, which should take about 5 minutes. Once safe, open the lid.
  4. Serve the soup in bowls, adding a topping of shredded Cheddar cheese and Mexican crema to each portion.

Nutrition (per serving)

Calories314 kcal
Fat19 g
Sugars3 g
Protein23 g
Sodium668 mg

Recipe details

CategoryMain course
Cuisinemexican
Authorthedailygourmet