This taco soup recipe, given to me by a friend years ago, has become a favorite that I've passed along to many others.
Delicious Taco Soup to Feed a Large Group!
This taco soup recipe, given to me by a friend years ago, has become a favorite that I've passed along to my siblings, my mom, and to friends who taste this soup and then demand the recipe!
Although the list of ingredients might seem long, they come together very quickly and then you can leave the pot to simmer on the stove. On a chilly day, this is the perfect soup if you're looking for something that's hearty, tasty, warm, and comforting. It’s even better after the first day, as the flavors have had a chance to settle and blend into each other.
Another plus about this recipe is the number of servings it makes. It fills up a large pot or slow cooker. I have known it to feed at least seven hungry adults and two children, with many taking seconds and having leftovers. Oh, yeah! It's a great dish for a crowd!
- 1 lb. ground beef
- 1 (4-oz.) can chopped green chilies
- 1 medium onion, chopped
- 1 (15-oz.) can pinto beans
- 1 (15-oz.) can kidney beans
- 1 (15-oz.) can corn
- 3 (15-oz.) cans stewed tomatoes
- 1 pkg. taco seasoning
- 1 pkg. dry ranch dressing mix
- 1½ cups water
- Cheddar cheese, grated
- Doritos (or similar type of tortilla chip)
- Sour cream
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- Brown ground beef in pan with chopped onions.
- Add chilies during the browning process.
- When beef is browned and onions have softened, drain mixture thoroughly. Pour into a big pot.
- Add the pinto beans, kidney beans, corn, and stewed tomatoes. Stir in packages of taco seasoning and ranch dressing.
- Add 1½ cups water. Simmer on stove over low heat for 1 hour.
- Serve with Doritos, grated cheese, and sour cream, if desired. Sometimes I leave out these ingredients just so I can better taste all those delectable flavors. Don’t be surprised if people come back for seconds or thirds on this one!
If you’re out of certain ingredients, you can be confident in making substitutions without ruining this recipe. Change it up a bit if you need to.
- Use chopped jalapeños (finely chopped and not too many!) if you don’t have green chilies.
- Use black beans, chili beans, or western beans as dependable replacements.
- You could get by with one fewer (only two) can of tomatoes if you added some tomato sauce and perhaps some more water.
- If you don’t have the dry ranch dressing mix, pour in some liquid dressing.
I’ve experimented a bit when I’ve been low on ingredients, and I’ve yet to mess up this recipe!
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Questions & Answers
Question: Do you drain the beans and corn?
Answer: No, I don't drain the beans and corn. I guess you could in order to have less sodium, but I don't mess with that. I just pour it all in!