Kicking Taco Soup With Pico de Gallo

What if Taco Tuesday and Soup Sunday came together?

Kicking Taco Soup With Pico de Gallo
2 pounds Ground chuck
2 packages Fiesta ranch seasoning
1 package Taco seasoning
4 packages Goya Sazon culantro y achiote seasoning
1 teaspoon Salt, to taste
2 teaspoons Onion powder
2 teaspoons Garlic powder
1 teaspoon Black pepper
1 can Corn, drained and rinsed
1 can Tomatoes with green chilies, drained
1 can Tamales, chopped
2 cans Beef broth
To serve:
Pico de gallo
Shredded colby jack cheese
Crumbled seasoned tortilla chips

Brown the beef in 2 tablespoons olive oil in a large Dutch oven until browned, about 7 to 9 minutes.

Drain the fat off the beef and discard the grease.

Add the spices and allow to toast in the pan for a minute or two.

Coat the beef in the spices. Add the corn, tomatoes, tamales, and beef broth.

Bring to a boil and reduce to a simmer, allow to simmer for 20 to 30 minutes.

Serve topped with pico de gallo, shredded cheese, and crumbled tortilla chips.

There's nothing better on a cold night than a great soup! But for those who want a little something extra, try this taco soup from Misti Lewis that won our Tex-Mex Dish Off. With ground beef, Goya Sazon culantro y achiote seasoning, and fresh tamales, this Mexican-inspired dish is for more than just Taco Tuesday!

Prep Time: 15 minutes

Cook Time: 40 minutes