Taco Soup

IMG_1352My dad brought this recipe home from work one day. I honestly don’t know where it orignially came from, but it has been a family favorite for at least a decade now.  It has a HUGE number of pros and very few cons. In fact, it is like green eggs and ham, there are no cons. Once you try it, you will love it.  It can be made stove top or in a crock pot. It can be served with cheese, sour cream, and tortilla chips or it can be eaten plain and still delicious. It is very easy to make, is filling, has protein and vegetables, serves a lot of people or can be frozen, and is most important, is ridiculously delicious.  My sister-in-law, who does not like ground beef, even liked this. Whew.  The flavor is so good. Okay, that’s enough of that, now go make this soup 😀



Taco Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 lb ground meat
  • 1 onion
  • 1 pack Taco Seasoning
  • 1 pack Ranch Seasoning (dry mix)
  • 1 can black beans
  • 1 can pinto beans or chili beans
  • 1 can yellow whole kernel corn
  • 2 cans diced tomatoes (all cans are standard size)
  • optional- shredded cheese, sour cream, & tortilla chips
  1. In non stick pan, brown diced onion until caramelized and then add meat and brown until no pink is left in the meat.
  2. Add taco and ranch seasoning to pan, brown 5 more minutes.
  3. Add cans including all juices , 2 cups of water, and browned meat/onion/seasoning mixture to crock pot or soup pot. Simmer 4-6 hours. *
  4. Serve with shredded cheese, sour cream, and tortilla chips.
*Note: Technically, you don't have to wait 4-6 hours for the soup to cook. Since the meat is cooked, as soon as everything is warmed up in the pot, you can eat it. However, I think it tastes better after simmering half a day and the spices have had a chance to saturate everything with flavor.



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