8 Can Taco Soup

Cindi M Bauer


This is a quick 'n easy soup to put together. My husband and I especially enjoyed this soup the next day, as the seasonings seem to meld together in the soup a bit more. We also enjoyed the soup along with grilled cheese sandwiches.


★★★★★ 2 votes

One large kettle of soup (or yields about 12 cups)
10 Min
1 Hr 10 Min
Stove Top


  • 1 1/2 lb
    ground beef
  • 3/4 c
    diced onion
  • 2 pkg
    Old El Paso 25% Less Sodium Taco Seasoning Mix (1 oz. each)
  • 1 pkg
    Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 oz.)
  • 2 can(s)
    beef broth (14.5 oz. each)
  • 1 can(s)
    diced tomatoes with basil, garlic & oregano (14.5 oz.)
  • 1 can(s)
    (mild) diced tomatoes & green chilies (10 oz.)
  • 1 can(s)
    Bush's Light Red Kidney Beans, drained & rinsed (16 oz.)
  • 1 can(s)
    Bush's Pinto Beans, drained & rinsed (16 oz.)
  • 1 can(s)
    black beans, drained & rinsed (15 oz.)
  • 1 can(s)
    whole kernel corn, drained (15.25 oz.)

How to Make 8 Can Taco Soup


  1. In a large kettle or Dutch oven, add the ground beef and onion. Cook the ground beef till it browns, and the onion is tender. Drain off any excess grease.
  2. Add the cooked beef back to kettle, then sprinkle the packets of taco seasoning mix and ranch dressing mix, over the meat. Stir well to incorporate the seasonings into the meat.
  3. Add remaining ingredients into the kettle; stir, and simmer the soup (uncovered) for about an hour.
  4. Stir the soup occasionally while it's simmering.
  5. Ladle soup into bowls and serve.

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