Dinner on a Manic Monday: Mexican Beef Soup

If you are like me right now, you might feel like you don’t have a single free moment.  Or if you do have a “free” moment, you might feel this overwhelming obligation to be cleaning the house or helping the kids or maybe just going for a run. (all of which are perfectly good ideas!) But whatever your schedule looks like this week,  you still need to have a plan to make dinner. Otherwise, come 6 pm you will be left with that question we never want to hear when we are busy “What’s the plan for dinner?”  This Mexican Beef Soup recipe might just fit the bill!

It is a super simple dinner recipe  to help you this week. It’s also perfect make-ahead meal and is pretty much hands off after the initial prep. My whole family LOVED it and it makes great leftovers for lunch or a 2nd dinner…the perfect meal for a busy weeknight.

Mexican Beef Soup

INGREDIENTS: 

1 lb lean ground beef

4 cups beef broth

14.5 oz can of hominy, drained and rinsed (in with beans-we used Goya brand)

14.5 oz can of black beans, drained and rinsed

14.5 oz diced  tomatoes

10 oz frozen corn

1 tbs cumin

1 tsp coriander (ground)

1 avocado, diced

Optional: whole grain tortilla chips to serve on the side or crushed and added to soup at end

INSTRUCTIONS:

Brown beef & onions in large pot. Add remaining ingredients (except avocado), bring to a boil, reduce to simmer and cook for 15 minutes. Serve, garnishing bowls with slices of avocado. Also great with some tortilla chips on the side or crushed and added to soup. SO SIMPLE!  You could also prepare this in your slow cooker – just make sure to cook it long enough to cook the meat thoroughly.

And if you would like to have easy dinners like this one on a regular basis, learn more about The Dinner Daily!