This taco soup was shared by Suzi, who also says it freezes very well. Serve this flavorful soup with cornbread or muffins for a delicious everyday family meal! If you don't have pinto beans, make it with black beans or similar beans. Take a look at the reviews to see what others have done with the recipe.
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 6 to 8
Ingredients:
- 2 pounds ground beef
- 1 tablespoon olive oil, if ground beef is very lean
- 1 large onion, chopped
- 1 can (15 ounces) pinto beans
- 1 can (11 to 15 ounces) whole kernel corn ,drained
- 1 can (14.5 ounces) stewed tomatoes - Mexican style if available
- 1 can (10 to 15 ounces) Rotel tomatoes (or tomatoes with green chile peppers)
- 1 pkg. (about 1 ounce) taco seasoning mix -(opt.)
- 1 pkg. original hidden valley ranch dressing(dry)
- 2 1/2 cups water or more, to make soup broth
Preparation:
Brown ground beef and onions in a large pan with olive oil if needed; drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls,
and have a skillet of hot cornbread to eat, too.
Shared by Miz Suzi
Shared by Miz Suzi
Related Soup Recipes
Hearty Beef Soup Recipe
Creamy Vegetable Beef Soup Recipe
Easy Hamburger Soup
Carla's Taco Soup
Beefy Barbecue Bean Stew
Beefy Taco Soup
Beef Soup Index
Ground Beef Soups
