Taco Soup Recipe

Taco Soup Recipe

We first sampled this chili-like soup at a church dinner. It’s a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it’s a snap to prepare.

Prep time: 10 mins                            Cook time: 30 mins                                Servings: 14

Taco Soup Recipe

Prep time: 10 mins                            Cook time: 30 mins                                Servings: 14



1 pound ground beef

Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

2 (16-ounce) cans pinto beans, drained and rinsed

   Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

   1 (16-ounce) package frozen cut green beans

   1 1/2 cups chicken broth may be substituted.

1 (15-ounce) can ranch beans, undrained

1 (14.5-ounce) can stewed tomatoes

1 (14.5-ounce) can petite diced tomatoes, undrained

1 (12-ounce) package frozen whole kernel corn

1 (12-ounce) bottle beer

1 (1-ounce) envelope taco seasoning mix

1 (1-ounce) envelope Ranch dressing mix

Toppings: corn chips, shredded Cheddar cheese

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