Easy Taco Soup

With all the classic flavor of a taco, this easy-to-make soup is a family-friendly weeknight dinner win. Customize your soup by adding on all your favorite toppings! It’s made in about 30 minutes, and is also gluten-free, Paleo and Whole30 friendly.

Taco Soup Recipe

Taco Soup Recipe

Taco night can’t come easier when traditional ground beef tacos are turned into taco soup! This easy and healthy Taco soup recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco, plus a few hidden veggies, seasoned it and quickly cook it all together. Top it with your favorite taco toppings and dinner is ready in just about 30 minutes. This also works equally as well for lunch meal prep for the week!

Taco soup in a ladle.

Ingredients Needed

  • Ground Beef
  • Spices
  • Onion
  • Garlic
  • Bell Pepper
  • Zucchini 
  • Olive Oil
  • Diced Tomatoes
  • Black Beans (optional, omit for Whole30 and Paleo) 
  • Beef Broth

Customize it with your favorite taco toppings. We love to top it with fresh tomato, pickled jalepeno, tortilla chips, cheese and avocado!

How to Make Taco Soup

This soup is pretty simple to make as-is on the stove top. We chose not to give Instant Pot directions because likely it would take the same amount of time because of the time it takes for the Instant Pot to heat up. 

  1. Cook ground beef and cook until no pink remains. Add onion, pepper and garlic and cook until beginning to soften. Add in zucchini and all spices and stir together and cook until the spices are fragrant.
  2. Add in remaining ingredients and bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.
  3. Taste and adjust spices as desired. Top with optional garnishes!

Easy taco soup recipe.

If you like this healthy soup recipe, check out these others:

30-Minute Taco Soup
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 1 1/2 lb. ground beef
  2. 1 15 oz. can stewed tomatoes
  3. 1 onion, diced
  4. 2 garlic cloves, crushed
  5. 2 tbsp extra-virgin olive oil (code LEXI for 10% off)
  6. 1 green pepper, diced
  7. 1 medium zucchini, diced
  8. optional: 1 can black beans
Taco seasoning
  1. 1 tbsp chili powder
  2. 1 tsp garlic granules
  3. 1/2 tsp onion powder
  4. 1/4 tsp cayenne pepper
  5. 1 tsp paprika
  6. 1 tsp ground cumin
  7. 2 tsp fine Himalayan sea salt
  8. 1 tsp black pepper
Toppings
  1. Shredded Cheese
  2. Avocado
  3. Scallions
  4. White Onion
  5. Non-GMO Tortilla Chips
  6. Diced Tomatoes
  7. Shredded Lettuce
  8. Jalapeno
Instructions
  1. In a Dutch oven heat oil and sauté garlic
  2. Add in diced onions and cook for 2-3 minutes, stirring often
  3. Add in zucchini and green pepper and let cook for an additional 2 minutes, stirring often
  4. Add in ground beef and cook until brown
  5. In a bowl combine taco seasoning spices
  6. Mix in taco seasoning mix
  7. Add in stewed tomatoes
  8. Bring to a boil then reduce heat and let simmer for 10-15 minutes
  9. Taste and adjust spices as desired
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Classic Gluten Free Meatloaf

This Gluten Free Meatloaf recipe is an easy main dish that will please just about everyone. It’s a comfort food classic that is easy to make and so delicious. It’s also dairy-free, Paleo and Whole30 friendly.

Gluten Free Meatloaf Recipe

It’s hard to believe, but after six years of Lexi’s Clean Kitchen churning out gluten-free recipes, we’ve never done a whole classic meatloaf. That changes today! While we do have a mini meatloaf and a muffin meatloaf recipe, we are excited to introduce this whole classic version, and a have a few others planned, too! Meatloaf is one of those classic homestyle American dishes that you can easily forget how delicious they are, until your sitting down eating it! This Classic Gluten-Free Meatloaf is simple but delicious. Bake it in a loaf pan, or make it free form and serve it up with your favorite sides like these Oven Roasted Veggies, Mashed Potatoes or Brussels Sprouts!

Paleo Meatloaf Ingredients

  • Grass-fed Ground Beef
  • Eggs
  • Almond Flour (or can substitute ground flaxseed for nut-free)
  • Tomato Paste
  • Coconut Aminos
  • Salt and Pepper
  • Garlic Powder
  • Oregano
  • Smoked Paprika
  • Onion Powder

Traditional meatloaf uses breadcrumbs to help tenderize the meat. In our gluten free and paleo meatloaf recipe, we’re using almond flour to do this instead. Almond flour will not only help hold the meatloaf together, when mixed with eggs, but it also adds some extra fat to the meatloaf which helps keep it tender. Because we wanted this meatloaf to be as simple as possible, while still be flavorful, we opted to use dried herbs and spices instead of fresh onion and garlic. We also add in tomato paste and coconut aminos which helps build on and gives it a deep umami flavor.

Tips for Making Gluten Free Meatloaf

While we think this is a foolproof recipe, there are some tips that are useful to know if you want to make the best tasting meatloaf!

  1. Don’t buy lean ground beef for this recipe. Lean ground beef is going to lead to a dry meatloaf. Buy the best-quality grass-fed 85% ground beef you can.
  2. Mix the meatloaf just until it’s combined, and then stop. If you overwork the dough it’s going to result in a tougher and dryer textured meatloaf.
  3. Use a meat thermometer! You want to pull the meatloaf from the oven around 155ºF, and then let it rest for 10 minutes. If you overcook the meat, it will taste dry.
  4. Let the meat rest for 10 minutes before slicing. Not only does the 10 minute rest period allow the meatloaf to finish cooking, that rest period also ensures the meat doesn’t lose all of it’s juices when being cut.
  5. Use a serrated knife (like a bread knife) when slicing.

Glazing a Meatloaf

You may have noticed our meatloaf top is plain. While we are opting to keep this version simple, you certainly can glaze the top of our meatloaf. Typically this is done with either ketchup or barbecue sauce. You’ll need about 1/2 cup of either brushed on top about halfway through cooking time so that it gets concentrated in the oven.

Sides to Serve with Meatloaf

If you like this classic gluten-free recipe, check out these others:

Gluten Free and Paleo Meatloaf

Prep Time 00:10 Cook Time 00:50 Inactive Time 00:10 Total Time 01:10 Serves 4-6

Ingredients

Directions

  1. Preheat oven to 400ºF.
  2. In a large bowl whisk together eggs, almond flour, tomato paste, coconut aminos and all spices. Add ground beef and mix together until completely combined.
  3. Evenly spread the meat mixture in a 8” x 5” loaf pan.
  4. Bake in the oven for for 50 minutes, or until the meat reaches an internal temperature of 155ºF.
  5. Let rest for 10 minutes before cutting with a serrated knife.

Recipe Notes

  1. To make nut-free you can substitute ground flaxseed for the almond flour.
  2. Coconut Aminos is a soy sauce substitute. If you tolerate soy, feel free to substitute soy sauce or tamari sauce.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Stuffed Pepper Soup

Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


Stuffed Pepper Soup

Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.

Stuffed Pepper Soup Ingredients

  • Ground Beef
  • Tomato Sauce
  • Diced Tomatoes
  • Beef or Chicken Stock
  • Bell Peppers
  • Uncooked Rice (omit for Paleo or Whole30)
  • Onion
  • Coconut Palm Sugar (omit for Whole30)
  • Garlic
  • Paprika
  • Salt and Pepper

To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.

How to Make Stuffed Pepper Soup

There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.

To Make Crock Pot Stuffed Pepper Soup:

To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.

To Make Instant Pot Stuffed Pepper Soup: 

To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!

To Make Stove Top Stuffed Pepper Soup:

Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

If you like this soup recipe, check out these others:

If you like this stuffed pepper recipe, check out these others:

Stuffed Pepper Soup

Prep Time 00:05 Cook Time 00:15 Inactive Time 00:10 Total Time 00:30 Serves 4-6

Ingredients

To Garnish

Directions

To Make in the Crock Pot:

  1. Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  2. To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
  3. Let cook on high for 4-6 hours.
  4. Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.

To Cook in the Instant Pot:

  1. Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
  2. Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
  3. Add in remaining ingredients and stir well.
  4. Place the lid on the Instant Pot and set the valve to sealing.
  5. Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure. 
  6. Garnish as desired, and serve immediately.

To Cook on the Stove top:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

Recipe Notes

  1. We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
  2. To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Sloppy Joes

Lexi's Clean Kitchen

A comfort food classic, this Paleo Sloppy Joes recipe will definitely be a hit with the whole family. This cleaned up version is free from any added sugar, but still full of flavor and perfect to serve on a (paleo) roll with your favorite toppings for an EASY weeknight meal you’ll be putting on repeat.

Different Toppings on paleo sloppy joesPaleo Sloppy Joes

I have this thing with sloppy joes. I’ve always just LOVED them. This is some seriously delicious comfort food, and with a quick update on ingredients this can be made Paleo friendly! Serve them on top of my paleo rolls for a deliciously satisfying meal, or if you want over a baked potato or sweet potato or spaghetti squash.

Ingredients Needed

  • Olive Oil
  • Garlic
  • Ground Beef
  • Arrowroot Powder
  • Tomato Sauce
  • Mustard
  • Vinegar
  • Onion Powder
  • Paprika
  • Chili Powder
  • Sea Salt

sloppy Joe filling in a panHow to Serve Paleo Sloppy Joes

Obviously, Sloppy Joe’s are traditionally served on a roll or some type of bread. Luckily I have a paleo bread recipe that makes amazing rolls so you can still use that option if you’re following a Paleo or gluten-free diet. Check out that recipe here.

If you are looking to skip the bread all together, feel free to serve this over a baked potato or sweet potato, or with spaghetti squash!

I love topping these with jalapeños, roughly chopped lettuce, sliced red onion and tomatoes but these are delicious all on their own as well!

Paleo Sloppy Joes on a plateIf you like this easy weeknight dinner recipe, check out these others:

Sloppy Joe's

Prep Time 5 min Cook Time 15 min Total Time 0:20 Serves 4

Ingredients

    Sloppy Joe

    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, crushed
    • 1 lb. grass-fed beef
    • 1 15 oz can organic tomato sauce
    • 1 teaspoon arrowroot
    • 1 teaspoon white vinegar
    • 1 1/2 tablespoons yellow or dijon mustard
    • 1/2 teaspoon chili powder, more to taste
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 tablespoon onion powder
    • 1 teaspoon paprika

    Toppings

    • 1 jalapeño, sliced
    • 1/2 red onion, sliced
    • 1 tomato, sliced
    • 1/4 cup lettuce, roughly chopped

    Directions

    1. Heat oil in a medium skillet over medium-high heat. Add garlic and sauté for one minute.
    2. Add in ground beef and let cook until brown and no pink remains.
    3. Add in tomato sauce, white vinegar, yellow or dijon mustard, and spices. Mix well to combine.
    4. Add in arrowroot and mix well.
    5. Reduce heat and let simmer for 10-15 minutes, or until thick.
    6. Taste and adjust seasoning as desired.
    7. Serve on paleo rolls. 
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Zucchini Spaghetti with Homemade Meat Sauce

    This Zucchini Spaghetti with Homemade Meat Sauce is a delicious and hearty meal your family will LOVE! It’s low carb, grain-free, gluten-free, and dairy-free if you omit the cheese. The meat sauce is cooked up quickly and is served over lightened up zucchini noodles making for a healthy weeknight dinner!

    meat sauce over zucchini spaghetti noodlesZucchini Spaghetti Recipe

    This Zucchini Spaghetti is ultimate comfort food, but lightened up of course! Zucchini noodles are especially delicious during those summer months when they are abundant and you are looking for clever ways to use them up. Serving them with this quick meat sauce is perfect for an easy weeknight dinner when you are looking for something comforting, flavorful and simple! 

    What I love about this dish is that these days it is easily to find zucchini noodles pre-made in the store, so you can skip the step of spiralizing your zucchinis if you buy them. Additionally this meat sauce is super quick. While yes, traditional meat sauce is simmered for hours, this meat sauce is made specifically for an easy weeknight dinner thanks to the addition of tomato sauce. Look for a good quality brand with no strange ingredients or added sugar.

    homemade zucchini pasta sauceTips for Using and Cooking Zucchini Noodles

    Zucchini noodles are a great healthy and nutrient-dense substitute for regular pasta. Do they taste exactly the same? No, they’re zucchini. But most people who make this swap are happily satisfied to eat the zoodles, as they are known, topped with whatever sauce you are using. Below are some tips on how to best enjoy zucchini noodles!

    1. You can eat them raw! Eating the zucchini noodles while raw will make for the firmest (and not soggy) zucchini noodles. Just toss with a touch of olive oil and salt and pepper before serving with your sauce.
    2. If you are cooking them, don’t overcook them! The longer you cook zucchini noodles the softer and soggy they become! Cook for just a few minutes and stop cooking them before they actually looked cook. The zucchini will continue to cook a bit once they are off heat.
    3. You can drain the noodles a bit before you serve them. Once cooked, set over a colander for a few minutes.
    4. Sauce the noodles after they are cooked!

    zucchini noodles spaghetti with meat

    If you like this classic comfort food lightened up, check out these recipes:

    If you like this zucchini recipe, check out these others:

    Zucchini Linguine with Meat Sauce

    Prep Time 00:00 Cook Time 00:00 Total Time 0:00

    Ingredients

      Zucchini Linguine

      Meat Sauce

      • 1 tablespoon extra-virgin olive oil
      • 2 cloves garlic, crushed
      • 1 onion, chopped
      • 3 large organic carrot stalks, chopped
      • 1 lb. organic grass-fed beef (or ground turkey)
      • 1 15 oz. can organic diced tomatoes
      • 1 15 oz. can organic tomato sauce
      • 1 tablespoon Italian seasoning
      • 2 teaspoons red pepper flakes
      • 1 teaspoon sea salt, more to taste
      • 1 teaspoon freshly ground pepper, more to taste
      • 1 tablespoon fresh basil, more for garnish
      • Optional: Serve with fresh parmesan
      • Optional: Garnish with fresh Basil

      Directions

      1. In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
      2. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
      3. Add meat to saucepan and let cook until brown and no pink remains.
      4. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
      5. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
      6. In a large skillet, heat remaining tablespoon of extra virgin olive oil over medium-high heat. Add in zucchini noodles and red pepper flakes and let cook for 2-3 minutes.
      7. Transfer zucchini noodles to a plate, and top with meat sauce, fresh basil, and parmesan if using. Serve hot.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Taco Salad

      Looking for an easy weeknight meal? This easy and healthy Taco Salad recipe is it! It’s simple to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Made in under 30 minutes, it’s the perfect family friendly dinner that is also gluten-free, Paleo and Whole30 friendly.

      Easy Simple Taco SaladTaco Salad Recipe

      Taco night can’t come easier when traditional ground beef tacos are turned into taco salad bowls! This easy and healthy Taco Salad recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco with seasoned meat and toss it together with all the usual suspects like romaine, avocado, tomato and (optionally) cheese. To make it easy-as-can-be, use a store bought salsa to help season the meat and to use as a dressing on the assembled salad. It works well with both a red salsa and a green salsa verde.

      Want to make it a taco salad bar? If you have picky eaters in your family leave all the different salad ingredients in small bowls and let everyone make their own taco salad bowl! Plus the little ones will think it is fun and just might be tempted to try something new!

      Ingredients for taco saladIngredients for Taco Salads

      • Ground Beef
      • Spices
      • Salsa
      • Romaine lettuce
      • Cherry tomatoes
      • Red onion
      • Pickled jalapeños
      • Cheddar cheese (optional, omit for Whole30 or Paleo)
      • Avocado

      Want to customize it to your favorite taco topping? Swap out what you don’t have or don’t like with what you’ve got on hand. Some other great additions are:

      • Canned beans
      • Shredded kale
      • Corn
      • Crushed up tortilla
      • Shredded chicken or pork
      • Hot sauce

      How to Make Taco Salad

      This couldn’t be easier! All you have to do to make this dish is:

      1. Brown some ground beef and add the spices
      2. Mix up your taco fixings in a large bowl
      3. Divide among plates and top with cooked ground beef
      4. Serve with a side of salsa or hot sauce

      bowl of clean eating taco salad

      If you like this simple and healthy salad recipe, check out these others:

      Healthy Taco Salad

      Prep Time 00:15 Cook Time 00:10 Total Time 00:25 Yields 4

      Ingredients

      Directions

      1. Heat oil in a skillet over medium heat. Once hot add beef and cook until browned, about 8 minutes. Drain excess fat. Add all of the spices to the beef and ¼ cup salsa and cook for 2 more minutes. Remove from heat and set aside.
      2. Meanwhile assemble salad: In a large bowl toss together lettuce, tomatoes, red onion, jalapeños, and cheese. Divide between 4 bowls and top with ground beef.
      3. Serve with remaining salsa on the side for dressing.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!