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.