Fredda's Taco Soup

Fredda Rosenbaum


I have served this soup often on cold nights during the holidays. In fact, it has become our Christmas Eve Dinner tradition! Family and friends have asked me to prepare it often.

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★★★★★ 1 vote
30 Min
1 Hr 30 Min
Slow Cooker Crock Pot



1 lb
lean ground beef
1 medium
onion, chopped
1 pkg
taco seasoning mix
1/2 c
1 can(s)
stewed tomatoes, diced (approx. 12-16 oz.)
1 can(s)
rotel diced tomatoes & green chilis (approx. 12-16 oz.)
1 can(s)
ranch style beans (approx. 12-16 oz.)
1 can(s)
yellow hominy, drained (approx. 12-16 oz.)
1 can(s)
baby corn, drained and cut in 1/2-1" pieces (approx. 12-16 oz.)
1 pkg
hidden valley ranch dressing mix


1 bag(s)
tortillia chips
1-2 c
shredded cheese - cheddar & monterray jack
1 pt
sour cream
1 pt
guacamole or diced avocado
1 c
sliced jalapenos


11. Brown the ground beef
22. Just as the meat starts to brown, add the chopped onion. Stir and cook until the onion has become translucent.
33. Add the taco seasoning packet, and stir until the meat and onions are coated.
44. Add the water. Then add all of the remaining ingredients, including the ranch dressing mix.
55. Stir, stir, stir,
66. Once the mixture has come to a boil, cut the heat to simmer.
77. In about 1½ hours, the flavors are fully developed. If cooking on the top of the stove, stir every 5-10 minutes to keep from sticking. (In a slow cooker, it can stew for 6-8 hours.)
88. Serve with listed accompaniments.
• Yellow corn tortilla chips
• Grated cheddar & Monterrey Jack cheese
• Sour cream
• Guacamole
• Sliced jalapeños

About this Recipe

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