My version of Taco Soup

My Version Of Taco Soup

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emily wilson


This is easy and very satisfying


★★★★★ 1 vote

12 to 16 servings
15 Min
6 Hr


  • 2 lb
    ground beef
  • 2 c
    diced onions
  • 2(15.5) oz
    cans pointo beans
  • 1(15.5) oz
    can pink kidney beans
  • 1(151/4 oz
    can whole kernel corn,drained
  • 1 141/2 oz
    can mexican style stewed tomatoes
  • 1 141/2 oz
    can diced tomatoes
  • 1 141/2 oz
    can tomatoes with chilies
  • 2 41/2 oz
    cans diced green chilies
  • 1 4.6 oz
    can black olives,sliced and drained,opt
  • 1/2 c
    green olives,sliced opt
  • 1 1/4 pkg
    taco seasoning mix
  • 1(1) pkg
    ranch salad dressing mix
  • ·
    corn chips for serving
  • ·
    sour cream
  • ·
    grated cheese
  • ·
    chopped green onion
  • ·
    pickled jalapenos

How to Make My version of Taco Soup


  1. Brown the ground beef and onions in a large skillet;drain the excess fat,then transfer the browned beef and onions to a large slow cooker or a stockpot.Add the beans,corn,tomatoes,green chilies,black olives,green olives,taco seasoning and ranch dressing mix,and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream,cheese,green onions and jalapenos.

Printable Recipe Card

About My version of Taco Soup

Course/Dish: Beef Soups Bean Soups
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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