taco soup

★★★★★ 7 Reviews
MelsKitchen avatar
By Melanie Young
from Gardendale, AL

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!

— The Test Kitchen @kitchencrew
★★★★★ 7 Reviews
serves Makes 4 quarts
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For taco soup

  • 1 or 2 lb
    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 pkg
    ranch dressing mix
  • 1 can
    Rotel - 10 oz
  • 1 can
    kidney beans - 16 oz - undrained
  • 1 can
    shoepeg corn - 11 oz - undrained
  • 2 pkg
    taco seasoning
ADVERTISEMENT

How To Make taco soup

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