This taco soup is delicious and combines all your favorite taco flavors into a soup form! With sliced olives, avocado, and green onions, you won’t miss the dairy at all!
Jump to RecipeStew Meat & The Instant Pot
The Instant Pot and stew meat are a match made in heaven. The high pressure quickly transforms even a block of frozen stew meat into tender flavorful melt-in-your-mouth goodness. If you are on a beef subscription program like I am, you may have accumulated a few blocks of stew meat in your freezer, unsure about what to do with them.
You certainly can make actual stew with it, but the meat also lends itself to mexican dishes, like this soup, really well.
If your meat comes pre-cut up in 1-inch cubes (like ours does) then you don’t even have to thaw it… just set it down on top of your sauteed onions in this recipe, dump the taco seasoning and tomatoes over it, and set the Instant Pot to high pressure – 35 minutes. Then carry out the recipe as you would on the stovetop.
Read more: The Instant Pot & Safety for GAPS or other Healing Diets
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Dairy-Free Low Carb Taco Soup
This taco soup is so yummy and fast to put together! It uses pre-made ranch dressing, or you can make your own.
Ingredients
- 1 tablespoon butter or avocado oil, ghee, or other fat
- 1 onion
- 2 pounds ground beef or stew meat, cut into bite-sized pieces
- 3 tablespoons taco seasoning
- 2 14-ounce cans diced tomatoes
- 4 cups chicken stock
- 3/4 cup ranch dressing homemade, or store bought (makes it creamy without dairy)
Toppings:
- 1/4 cup sliced olives optional
- 6 each sliced green onions
- 1/2 cup cilantro fresh, optional
- 1 avocado optional
Instructions
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Melt butter in the bottom of a small stock pot or in the instant pot on saute mode, medium heat. As the butter melts, peel and chop the onion, then add to the melted butter. Stir onions occasionally, and when they start to become translucent, add the ground beef and taco seasoning.
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Brown ground beef, then add in the diced tomatoes. Stir in the broth and mix well. Simmer 20-30 minutes.
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Instant Pot/Stew Meat directions: If your meat comes pre-cut up in 1-inch cubes (like ours does) then you don't even have to thaw it... just set it down on top of your sauteed onions, dump the taco seasoning and tomatoes over it, add in 1 cup of the chicken broth, and set the Instant Pot to high pressure - 35 minutes, naturally allow the pressure to release for about 5 minutes, then use the quick release. Then carry out the recipe as you would on the stovetop.
If your stew meat does not come cut up, thaw and cut into 1-inch cubes, brown a little bit as directed for the ground beef, and cook under pressure for 15 minutes and then allow the pressure to come down naturally for 5 minutes, and use quick release for the rest.
After cooking the stew meat, tomatoes, and taco seasoning under pressure, return to saute-medium and add in the stock. Simmer over medium heat for 20 minutes.
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Stir in the ranch dressing, or reserve and add at the table. Add salt and pepper to taste. Serve, garnishing with sliced green onions, olives, cilantro, and avocado.
Recipe Notes
Â
7 grams net carbs per serving.Â
For more keto-friendly dairy-free recipes, sign up for our Keto Family Class! We have both dairy-free menus and menus that do have dairy. If you need a break from dairy, or you avoid it completely, you're covered with the Keto Family Class!
