Kathy's Taco Soup

Fran Miller


My sister, Kathy, is a FABULOUS cook! She started in education as a Home Ed. teacher. When she gave me this recipe, she wrote, "This is a quick soup. My kids at school could make it, eat, and clean the mess up, all in a 50 minute class period. I like quick and easy."

We like it, too! Thanks for sharing, Kathy. The only thing better would be for you to drive up from Texas to make this for us! =^..^=

☆☆☆☆☆ 0 votes
6-8, depending on serving size
5 Min
30 Min
Stove Top


2 pkg
taco seasoning
1 c
pace picante sauce
2 can(s)
pinto beans with jalapenos, drained (plain pinto beans or kidney beans will also work)
1 or 2 can(s)
whole kernel corn, drained
1 or 2 can(s)
whole tomatoes with juice, crushed with your fingers
1 lb


sour cream
shredded cheddar cheese
tortilla chips or strips
fresh lime juice


1Put all ingredients, EXCEPT water & hamburger, into a large pot over MEDIUM heat. Stir to mix and add enough water to cover. Stir occasionally until the soup starts to boil.
2Once the soup starts boiling, drop small clumps of hamburger into the soup mixture. Let it cook for a few minutes before stirring, so the hamburger clumps stick together. Gently stir occasionally.
3Once the hamburger is cooked, decide how thick you like your soup. If needed, add a little more water if you like a thinner soup. Cook for about 15 minutes so that all the flavors blend together and the soup becomes the desired consistency.
4Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.

About Kathy's Taco Soup

Course/Dish: Beef Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy