Real Recipes From Real Home Cooks ®

taco soup

★★★★★ 1
a recipe by
Dawn Shrader
Syracuse, IN

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
serves 6
prep time 15 Min
cook time 4 Hr

Ingredients For taco soup

  • 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
    mild chili beans (15 oz.)
  • 1 can
    whole kernel corn, drained (15.25 oz)
  • 1 can
    black beans, rinsed and drained (i used bush's - 15 oz.))
  • 1 can
    stewed tomatoes, mexican (14.5 oz.)
  • 1 can
    diced tomatoes with green chile peppers (10 oz)
  • 1 can
    chopped green chiles (4oz)
  • 1 pkg
    ranch style (powdered) dressing mix (1oz )
  • 1/2-1
    onion (yellow) diced
  • varying dash
    sour cream, guacomole, shredded cheese, and tortilla chips (all optional)

How To Make taco soup

  • 1
    Brown 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.
  • 2
    Add 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.
  • 3
    Serve 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.