Taco Soup

Melanie Young


Great soup and freezes well. It is very filling. A friend gave me this recipe. Her husband is a picky eater and loves it.

I used 1 lb ground beef and 1/2 of a small onion. For the kidney beans, I used the dark red beans. I simmered the soup for 45 minutes and the flavors blended well and the soup was bubbling.

★★★★★ 5 votes
Makes 4 quarts
15 Min
45 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely soup for a cold day! The mixture of beans is different and really nice. Melanie said that it freezes well, but I can't weigh-in on that... We didn't have a drop left!


1 or 2 lb
ground meat
onion chopped fine
1 can(s)
diced tomatos - 28 oz - undrained
1 can(s)
pinto beans - 16 oz - undrained
1 can(s)
black beans - 16 oz - undrained
1 pkg
ranch dressing mix
1 can(s)
Rotel - 10 oz
1 can(s)
kidney beans - 16 oz - undrained
1 can(s)
shoepeg corn - 11 oz - undrained
2 pkg
taco seasoning


1Brown meat and onion together. Drain.
2Add meat and onion to all other ingredients and add one cup of water.
3Simmer, covered, for at least 45 minutes.
4Top with cheese, sour cream and fritos.

About Taco Soup

Course/Dish: Beef Soups, Bean Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #taco