Texas Style Taco Soup Recipe

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Texas Style Taco Soup

Patsy Vinson


I make this soup for all my parties and gatherings as everyone ask for it. I changed a few items, but will list what I changed.

Enjoy year around!!

★★★★★ 1 vote
20 Min
1 Hr


2 lb
lean ground beef or meat of your choice
1 can(s)
diced tomatoes
1 can(s)
ro-tel tomatoes (tomatoes with green chilies)
2 jar(s)
8 oz. size of v-8 juice and 1-2 cups water
2 can(s)
ranch style beans with juice
2 can(s)
pinto beans, drained and washed
1 can(s)
mexican style corn, drained
1 medium
onion, sweet and diced finely
1 pkg
ranch party dip
2 Tbsp
taco seasoning mix or to your taste
1 can(s)
cream style corn


1Start a 5 quart Crock pot heating on high.
While this is warming, brown the beef in a skillet with onions until no longer pink. Drain.
2Open all of the vegetables and juices. Add to crock pot along with beef. Be sure to wash pinto beans. You don't have to add the cream style corm, but it makes the juice thicker. Sometimes at Christmas, I add a can of French Cut Green beans to add color to my soup.
3Add the ranch dip and taco seasoning. The Taco seasoning is spicy so you can either increase or decrease according to your taste. I don't add salt or pepper as I feel there is enough in the canned vegetables.
4I usually keep the crock pot on high for about 1 hour to blend the flavors, but if you are in a hurry it is ready when hot. I serve this with corn tortillas.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy