How to Make 5-Ingredient Taco Soup - A Step-by-Step Guide

If you're a fan of Mexican cuisine and hearty, comforting soups, then you're going to love this 5-Ingredient Taco Soup recipe. With just a handful of ingredients and minimal prep time, this recipe is perfect for busy weeknights when you want a delicious and satisfying meal without a lot of fuss.

One of the best things about this taco soup is how versatile it is. You can easily customize it to suit your preferences and dietary needs, whether you're vegetarian, vegan, or looking for a low-c...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 30 mins
  • Servings: 5
  • Yield: 5 servings

  • 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.
  • Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
  • Nutrition

    314 cal.

    • Total Fat: 19g
    • Saturated Fat: 9g
    • Cholesterol: 91mg
    • Sodium: 668mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 23g
    • Vitamin C: 8mg
    • Calcium: 96mg
    • Iron: 3mg
    • Potassium: 612mg