Taco Soup

2
Melanie Young

By
@MelsKitchen

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


Rating:

★★★★★ 5 votes

Comments:
Serves:
Makes 4 quarts
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 1 or 2 lb
    ground meat
  • 1
    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

How to Make Taco Soup

Step-by-Step

  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.

Printable Recipe Card

About Taco Soup

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




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