Taco Soup

Dawn Shrader


I came up with this from a combination of recipes from Paula Dean and a couple of online recipe websites. Thanks to them for what turned out to be a great combination of ingredients!

★★★★★ 1 vote
15 Min
4 Hr


1.5-2 lb
ground beef
1 pkg
taco seasoning mix (1-1.25 oz)
1 box
swanson beef broth (not low sodium)
1 can(s)
mild chili beans (15 oz.)
1 can(s)
whole kernel corn, drained (15.25 oz)
1 can(s)
black beans, rinsed and drained (i used bush's - 15 oz.))
1 can(s)
stewed tomatoes, mexican (14.5 oz.)
1 can(s)
diced tomatoes with green chile peppers (10 oz)
1 can(s)
chopped green chiles (4oz)
1 pkg
ranch style (powdered) dressing mix (1oz )
onion (yellow) diced
varying dash(es)
sour cream, guacomole, shredded cheese, and tortilla chips (all optional)


1Brown beef and onion over medium heat until no longer pink. Drain. I used about 1.5 lbs. of ground beef so only diced up a bit over 1/2 of an onion. Vary according to your taste.
2Add drained beef and onion and all remaining ingredients to a crock pot and cook on low 4-6 hours. You can also do this on the stove top, simmering on medium until heated through, but I felt the extended time in the crockpot allowed more time for the flavors to mingle.
3Serve with a bit of shredded cheese, a dollop of sour cream, guacamole, tortilla chips, whatever you think makes the meal. I also made sweet cornbread to go along with it.

About Taco Soup

Course/Dish: Soups, Bean Soups, Other Soups
Other Tag: Quick & Easy
Hashtags: #taco, #Bean