Taco Soup Recipe

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Joni Smith


This version is a little different but very, very tasty. Try serving with Frito chips and cheese instead of Tortilla chips; that's how we like it! Also, the yellow hominy is softer and more filling than the traditional corn usually found in this recipe. It's a hit in our small southern town and at home.


★★★★★ 2 votes

15 Min
30 Min
Stove Top


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1 1/2 lb
lean ground beef
1 can(s)
diced tomatoes- do not drain any veggies
1 can(s)
tomatoes and chiles-mild or regular
1 can(s)
pinto beans
1 can(s)
yellow hominy (may use white instead) whole kernel corn can be substituted
1 pkg
taco seasoning mix
1 pkg
dry ranch dip
chopped onion (optional)
1 bag(s)
fritos or tortilla chips
1 pkg
shredded cheese
sour cream (optional)
chopped green onions (optional)

How to Make TACO SOUP


  • 1Brown ground beef (and onions if desired) in large dutch oven over med. heat until no longer pink.
  • 2Turn down heat to low, add dry packets and stir to combine.
  • 3Add all of the cans of vegetables (Do Not Drain) to meat mixture and stir to combine, saving one empty tomato can. Check to see if more liquid is needed!
  • 4Use the saved tomato can to add water (1/2 can to start) until the soup had the desired amount of liquid. This also creates a milder flavored soup and is strictly "to taste".
  • 5Let simmer, covered, on low heat for approx. 30 min.
    Stir at least twice, more if the soup is thick and has less liquid.
  • 6To Serve: Add grated cheese and crushed fritos to individual bowls and ladle soup on top. My Husband likes his cheese on the bottom and chips on the top, there is no wrong way!
    We usually stop at cheese and fritos but sour cream and chopped green onions are also great additions.

Printable Recipe Card


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

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