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Taco Soup Recipe

User Rating 4.5 Star Rating (23 Reviews)

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Taco Soup

Taco Soup

Diana Rattray

If you have too much for one meal, you'll be happy to hear that this flavorful taco soup freezes well. Serve this nicely  seasoned soup with cornbread or muffins for a delicious everyday family meal. If you don't have pinto beans, use black beans or great northern beans. Take a look at the reviews to see what others have done with the recipe.

Thanks to Mz Suzi for sharing this 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
  • 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

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member aigarcia4

I followed this recipe exactly as written except I used black beans instead of pinto, and added a 1/2 cup more water to make it more soupy. I also pureed the Rotel and stewed tomatoes a little bit because I thought the tomatoes looked too chunky. The soup is AMAZING! We top it with crunchy tortilla strips, sour cream, shredded cheese, green onions, and diced avocado. I have made this for my sons teacher appreciation luncheon and everyone was asking for the recipe!

1 out of 1 people found this helpful.

See all 23 reviews

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