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Taco Soup Recipe

User Rating 4.5 Star Rating (23 Reviews)


Taco soup
RBerteig/Flickr/CC BY 2.0

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


  • 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


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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