My Version Of Taco Soup Recipe

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My version of Taco Soup

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


1Brown 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.

About this Recipe

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