Elsa Beene


For spicy taco soup, you can add chili oil. Serve with tortilla chips or corn bread.


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Stove Top


  • 1 lb
    ground beef
  • 1 can(s)
    (16 oz) kidney beans
  • 1 can(s)
    (dr wt 6 oz)green olives, sliced
  • 1 can(s)
    (14.5 oz) petite diced tomato
  • 1 can(s)
    (11 oz) kernel sweet corn
  • 1 can(s)
    (8 oz) tomato sauce
  • 1 medium
    onion, chopped
  • 2 tsp
    beef bouillon
  • 3 c
  • 1 pkg
    (1 oz) taco seasoning mix
  • 1 tsp
    dill stir-in paste gourmet garden
  • ·
    salt and pepper, to taste
  • 3 Tbsp
    vegetable oil

  • 1 Tbsp
    dried parsley
  • 1 tsp
    roasted garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    dried basil

  • ·
    shredded cheese (any kind of cheese)
  • ·
    sour cream
  • ·
    chopped scallions
  • ·
    lime wedges

How to Make TACO SOUP


  1. Heat the oil in dutch oven over medium high heat. Add onion until fragrant, add ground beef, cook and stir until beef become brown, sprinkle with salt and pepper.
  2. Add water and beef bouillon, tomato sauce and diced tomato, stir until bubbling. Turn the heat to low.
  3. Add sliced olive, kidney beans, corn, taco seasoning mix and dried ingredients, stir and turn occasionally. Cook with cover for another 30 minutes. Add dill stir-in paste, salt and pepper to taste.
  4. Serve and add shredded cheese, sour cream, chopped scallions and lime wedges.

Printable Recipe Card


Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican

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