taco soup
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.
Blue Ribbon Recipe
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!
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
Makes 4 quarts
Ingredients
- 1 or 2 pounds ground meat
- 1 - onion chopped fine
- 1 can diced tomatos - 28 oz - undrained
- 1 can pinto beans - 16 oz - undrained
- 1 can black beans - 16 oz - undrained
- 1 package ranch dressing mix
- 1 can Rotel - 10 oz
- 1 can kidney beans - 16 oz - undrained
- 1 can shoepeg corn - 11 oz - undrained
- 2 packages taco seasoning
How To Make taco soup
-
Step 1Brown meat and onion together. Drain.
-
Step 2Add meat and onion to all other ingredients and add one cup of water.
-
Step 3Simmer, covered, for at least 45 minutes.
-
Step 4Top with cheese, sour cream and fritos.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Beef Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#taco
Ingredient:
Beef
Method:
Stove Top
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