This taco soup is so yummy and fast to put together! It uses pre-made ranch dressing, or you can make your own.
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.
Brown ground beef, then add in the diced tomatoes. Stir in the broth and mix well. Simmer 20-30 minutes.
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.
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.
7 grams net carbs per serving.
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Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com