Real Recipes From Real Home Cooks ®

taco soup

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

Now I don't know if anybody remembers me telling you all about the potluck I went to. Well one of the ladies there had this soup that was kinda spicy but it was really yummy. I didn't know where she got the recipe from. But I found it recently and was very excited about it. I plan on making it once it gets cooler.

(1 rating)
yield 12 to 16

Ingredients For taco soup

  • 2 lb
    ground beef
  • 2 c
    chopped onions
  • 2 can
    (15 1/2oz each) pink kidney beans
  • 2 can
    (15 1/2oz each) pinto beans
  • 2 can
    (15 1/2oz each) niblet corn,drained
  • 1 can
    (14 1/2oz) del monte mexican tomatoes
  • 1 can
    (14 1/2oz) diced tomatoes
  • 1 can
    (14 1/2oz) del monte tomatoes with chilies
  • 2 can
    (4 1/2oz each) diced green chilies
  • 1 can
    (small can) black olives,drained and sliced (optional)
  • 1/2 c
    green olives,sliced (optional)
  • 1 pkg
    (1 1/4oz) taco seasoning mix
  • 1 pkg
    hidden valley orignal ranch salad dressing mix
  • corn chips
  • sour cream
  • grated cheese
  • chopped onions

How To Make taco soup

  • 1
    Brown the ground beef and onion in large skillet;drain the excess fat, then transfer the browned beef and onions to a large crockpot or stockpot. Add the beans,corn,tomatoes,chilies,olvies and seasonings and cook on low setting all day(6 to 8 hours),if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.
  • 2
    To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese and onions.

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