My version of Taco Soup

My Version Of Taco Soup Recipe

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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


  • 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.

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About My version of Taco Soup

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