Hearty Taco Soup

"Although many people love Taco Soup during the cold winter months, I cook it year-round! This a quick and simple recipe that will leave your friends & family wanting more. I always eat with tortilla chips like a dip, while some of my friends and family simply eat it by itself. This is also a good recipe for Potlucks at work."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Brown the ground beef and drain. (I typically add a little black pepper and garlic powder to the ground beef when I'm browning it, but it's not necessary).
  • Mix ground beef, onion, corn, pinto beans, ranch dip mix, taco seasoning, and Rotel in a 5-quart pot/dutch oven and cook at medium heat until mixture boils (stir occasionally). Once boiling, reduce heat, cover and simmer for approximately 5-10 minutes, and serve.
  • To serve, top individual servings with shredded cheese (to your liking) and tortilla chips for dipping.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. The use of a ranch seasoning packet caught my eye. I adapted the recipe to cook in the crockpot and opted to go meatless. I also decided to up the veggie content and threw in celery, julienned carrots, diced zucchini, and green pepper. The soup was very thick after several hours on low so I added some water. The soup was tasty; slightly spicy, still thicker than soup, and topped with a splash of lime, a dollop of sour cream, and cilantro more special than the normal crockpot taco soup. I served with Mom's Broccoli Cornbread #135953 and I'll repeat the menu. Thank you for sharing the recipe!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes