This Mexican Ground Beef and Potatoes Soup is pure comfort food, especially as the weather starts to cool down. It’s hearty, flavorful, and super easy to throw together.
It’s a perfect weeknight meal, but also great for a casual get-together. What I really love is how adaptable it is – you can easily tweak the spice level and ingredients to your liking.
Recipe Overview: Mexican Ground Beef and Potatoes Soup
This soup is all about simple ingredients coming together to create something delicious. It’s basically a savory blend of ground beef, tender potatoes, and a rich, tomato-based broth, all seasoned with classic Mexican spices.
Think of it as a delicious beef stew, but with a little extra kick! It is one pot meal that requires easy to find ingredients.
It’s filling enough to be a meal on its own, especially with some crusty bread or tortillas for dipping. You can also serve it with a dollop of sour cream, some shredded cheese, or a sprinkle of fresh cilantro.
It’s a crowd-pleaser, perfect for family dinners or even potlucks. I find that it’s also a great way to use up leftover vegetables you might have in the fridge.
Detailed Ingredients for the Soup
Here’s what you’ll need to make this tasty soup:
- Ground Beef: 1 pound. I usually use lean ground beef, but you can use any kind you prefer.
- Potatoes: 2 pounds, peeled and diced. Russet potatoes work really well, but you can also use Yukon Gold or red potatoes. Just make sure the pieces are roughly the same size so they cook evenly.
- Onion: 1 medium, chopped. Yellow or white onion both work fine.
- Garlic: 2 cloves, minced. Fresh garlic is best, but you can use jarred minced garlic in a pinch (about 1 teaspoon).
- Diced Tomatoes: One 28-ounce can. You can use regular diced tomatoes or fire-roasted for a little extra smoky flavor.
- Beef Broth: 4 cups. I prefer low-sodium broth so I can control the saltiness.
- Tomato Sauce: One 8-ounce can. This adds extra richness and tomato flavor.
- Chili Powder: 1 tablespoon. Adjust this to your preference for heat.
- Cumin: 1 teaspoon. This adds a warm, earthy flavor.
- Oregano: 1 teaspoon. Mexican oregano is preferred, but regular oregano works too.
- Salt and Black Pepper: To taste. Start with a little and add more as needed.
- Olive Oil: 1 tablespoon.
Step-by-Step Instructions: Mexican Ground Beef and Potatoes Soup
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess grease.
- Sauté the Aromatics: Add the chopped onion to the pot and cook until it’s softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. It’s important not to burn the garlic, so keep an eye on it.
- Add Spices: Stir in the chili powder, cumin, and oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This helps to “bloom” the spices and bring out their flavor.
- Combine Ingredients: Add the diced tomatoes (undrained), beef broth, tomato sauce, and diced potatoes to the pot. Stir well to combine everything.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
- Season and Serve: Season the soup with salt and pepper to taste. Remember, you can always add more, but you can’t take it away, so start with a small amount. Ladle the soup into bowls and serve hot.
Variations & Tips for the Best Soup
- Spice it Up: For a spicier soup, add a pinch of cayenne pepper or some chopped jalapeños.
- Add Veggies: Feel free to add other vegetables, such as corn, bell peppers, or carrots.
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together even more as it sits.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator.
- Reheating: Reheat the soup gently on the stovetop or in the microwave until heated through.
- Serving: Garnish the soup before serving. Good garnishes are sour cream, shredded cheese, avocado, or cilantro. Flour or corn tortillas are a delicious side.
Key Details
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 6-8
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife.
Mexican Ground Beef and Potatoes Soup
This Mexican Ground Beef and Potatoes Soup is pure comfort food, especially as the weather starts to cool down. It's hearty, flavorful, and super easy to throw together.
Ingredients
- 1 pound ground beef
- 2 pounds potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic minced
- One 28-ounce can diced tomatoes
- 4 cups beef broth
- One 8-ounce can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and Black Pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned all over. Drain off any excess grease.
- Add the chopped onion to the pot and cook until it's softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin, and oregano. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Add the diced tomatoes (undrained), beef broth, tomato sauce, and diced potatoes to the pot. Stir well to combine everything.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.
- Season the soup with salt and pepper to taste. Ladle the soup into bowls and serve hot.
