20-Minute Tex-Mex Lasagna Soup
Can’t decide between Mexican and Italian? Satisfy your cravings in no time with this 20-Minute Tex-Mex Lasagna Soup made with only 10 simple ingredients.
Instructions
  1. Heat oil in a large saucepan or Dutch oven over medium high heat. Add ground beef, cook until brown 4-5 minutes.
  2. Drain excess fat from pot. Stir in Homemade Taco Seasoning Mix and tomato paste, cook 1-2 minutes.
  3. Add tomatoes and green chiles, stir to combine. Cook 1 minute.
  4. Mix in beef broth, scrape any bits off the bottom of the pot. Add beans and corn. Salt and pepper to taste.
  5. Stir in pasta. Bring to a low boil, reduce heat to low, and simmer 8-10 minutes until pasta is al dente.
  6. Serve warm topped with cheese, diced tomatoes, and jalapeño peppers.
Recipe Notes

Recipe tip – Double recipe EXCEPT pasta and freeze in an airtight container for up to 3 months. When ready to serve, defrost soup and add to a large pot. Add 1/2 cup water and pasta. Bring to a low boil, reduce heat to low, and simmer 8-10 minutes until pasta is al dente.