Taco Soup
Servings: 4
Ingredients
- 12 ounces OZO™ Plant-Based Mexican Seasoned Ground
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 15 oz. can kidney beans
- 1 15 oz. can black beans
- 1 15 oz. can corn kernels
- 8 ounces tomato sauce
- 1 cup shredded cheddar cheese
- 1 tablespoon sour cream
- 1 tablespoon pico de gallo
- 1 avocado, sliced
- 1 tortilla chip garnish
- 1 lime wedge
- 1 bunch cilantro, chopped
Instructions
- Add oil to a medium-sized pan and sauté OZO Plant-Based Mexican Seasoned Ground over medium-high heat until fully cooked, reaching an internal temperature of 165°F.
- Drain excess liquid.
- Add the kidney beans, black beans, corn, tomatoes, and tomato sauce to the pan and stir until combined.
- Cook over medium heat for 10 to 15 minutes.
- Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.