Dixie National Rodeo Taco Soup Recipe

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Dixie National Rodeo Taco Soup

marti morgan

By
@Gidgegail

Cold, tired, and hungry after working some long hours at the Dixie National Rodeo, a cowgirl shared this soup with me. It was so tasty and perfect for filling up and warming up. This was a number of years ago and the recipe has been a friend and family favorite for fall and winter weekends. Adding different toppings makes it extremely versatile. Easy to put together and fun to serve!


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Serves:

10 plus

Prep:

20 Min

Cook:

30 Min

Ingredients

2 lb
ground chuck
1 can(s)
red kidney beans
1 can(s)
can pinto beans
1 can(s)
can cream corn
1 can(s)
can whole kernel corn
1 can(s)
diced tomatoes
1 can(s)
rotel tomatoes
1 large
onion
1 pkg
taco seasoning mix
1 pkg
ranch dressing mix
1 large
bag tortilla chips ( we prefer fritos)
1 pt
sour cream (optional)
grated cheddar cheese (optional)
finely chopped green onions (optional)

Directions Step-By-Step

1
Chop large onion. Add chopped onion and ground chuck to hot skillet. Brown and drain juices from skillet.
2
Put meat and onion mixture in large stock pot. Open all cans and add to stock pot.
3
Add both taco seasoning and ranch seasoning to stock pot. Stir well, place over medium heat and cook until well blended, stirring until soup begins to boil. Turn to low and simmer, stirring to ensure soup does not stick. . (I prefer to cook soup the day before serving so flavors have more time to blend.)
4
Serve over your choice of chips, tortilla chips or Fritos and top with your favorite topping or toppings.

About this Recipe