Taco Soup

5-10 minutes
20-25 minutes


OZO® Plant-Based Mexican Seasoned Ground 12 oz.
Canola oil 1 teaspoon
Onion, chopped 1 small
Kidney beans 15 oz. can
Black beans 15 oz. can
Corn kernels 15 oz. can
Tomato sauce 8 oz.
Shredded cheddar cheese 1 cup
Sour cream 1 tablespoon
Pico de gallo 1 tablespoon
Avocado, sliced 1 item
Tortilla chip garnish 1 item
Lime 1 wedge
Cilantro, chopped 1 bunch
Plant-based Mexican Seasoned Ground


Step 1
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.
Step 2
Drain excess liquid.
Step 3
Add the kidney beans, black beans, corn, tomatoes, and tomato sauce to the pan and stir until combined.
Step 4
Cook over medium heat for 10 to 15 minutes.
Step 5
Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.

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