dixie national rodeo taco soup
(2 RATINGS)
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!
No Image
prep time
20 Min
cook time
30 Min
method
---
yield
10 plus
Ingredients
- 2 pounds ground chuck
- 1 can red kidney beans
- 1 can can pinto beans
- 1 can can cream corn
- 1 can can whole kernel corn
- 1 can diced tomatoes
- 1 can rotel tomatoes
- 1 large onion
- 1 package taco seasoning mix
- 1 package ranch dressing mix
- 1 large bag tortilla chips ( we prefer fritos)
- 1 pint sour cream (optional)
- - grated cheddar cheese (optional)
- - finely chopped green onions (optional)
How To Make dixie national rodeo taco soup
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Step 1Chop large onion. Add chopped onion and ground chuck to hot skillet. Brown and drain juices from skillet.
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Step 2Put meat and onion mixture in large stock pot. Open all cans and add to stock pot.
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Step 3Add 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.)
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Step 4Serve over your choice of chips, tortilla chips or Fritos and top with your favorite topping or toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#beans
Keyword:
#chips
Keyword:
#tomatoes
Keyword:
#ground
Keyword:
#chuck
Keyword:
#tortilla
Keyword:
#rotel
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