A hearty taco soup recipe made with beef, two kinds of beans, corn, chiles, tomatoes, a mixture of zesty seasonings, and topped with crunchy tortilla chips.
We’ve been checking the temperatures in other parts of the United States, and there is no question, Fall is in full swing. I looked at the weather in Fayetteville, Arkansas and it’s currently 36 degrees F. as I type this post. That’s chili season for sure. Fortunately, we have a taco soup recipe that’s sure to warm you up after a cold day.
This recipe was given to us by Kim’s Grandma Sammie. She is quite the lady, and we adore her. She sent it to our house with a few other recipes that we will be sharing in the future. Sammie was the same Grandmother that gave us her recipe for a tasty coconut cake. Much like all her recipes, this taco soup recipe is simple and delicious.
Preparing the Ingredients:
First, go ahead and open all the canned ingredients. DO NOT drain the liquid from the cans. In our picture, you’ll notice we didn’t use Rotel. Kim and I decided to use a 15 ounce can of diced tomatoes and approximately a 1.5 ounce can of hatch chiles. It all works the same. Now, go ahead chop your onions. That’s all there is to prepping everything.
Starting the Taco Soup:
To begin, starting with a saute pan or a large saucepan over medium heat. In that pot, combine the onions and ground beef. Let everything cook for 10 to 15 minutes or until the meat is thoroughly cooked. Make sure to stir the mix around to break up the meat. Afterward, add both the seasoning packets. Let that mixture cook on the stop top for another two to three minutes.
Cooking the Taco Soup:
All that is left to do is add the beans, corn, Rotel or tomatoes and chiles, and the water. Stir everything together in the pot and let it simmer for 30 to 40 minutes. How long you allow the taco soup simmer will determine its thickness. So, if you want it really thick like ours, then just leave it alone. Once it reaches the desired thickness, you’re all done!
That’s it, that’s all there is to preparing this hearty meal. You can top it with whatever you like. Kim’s Grandmother loves hers with Cool Ranch Doritos. We tried cheese, green onions, sour cream, and tortilla chips. It was all wonderful. The point is, go crazy, enjoy your taco soup. In closing, I wish you all a long, healthy life, everlasting love, and a tummy full of warm meals.
A hearty taco soup made with beef, two kinds of beans, corn, chiles, tomatoes, a mixture of zesty seasonings, and topped with crunchy tortilla chips.
- 16 Ounces Ground Chuck (ground beef)
- 1 Large Spanish or White Onion (chopped)
- 1 1.5 Ounce Packet of Dry Ranch Mix (43 grams)
- 1 1.3 Ounce Packet of Mild Taco Seasoning (36 grams)
- 1 15 Ounce Can Black Beans (undrained)
- 1 15.5 Ounce Can Pinto Beans (undrained)
- 1 15.25 Ounce Can Yellow Corn (undrained)
- 1 10 Ounce Can Rotel
- 4.5 Cups Water
First, in a large saucepan or soup pot, combine the ground beef and chopped onions to cook over medium heat for 10 to 15 minutes or until the meat is thoroughly cooked. Afterward, add the two seasoning mixes and let everything simmer for an additional two to three minutes.
Next, add the cans of beans, corn, and cups of water.
Last, let the soup simmer over medium heat for 30 to 40 minutes. Now, the soup is ready to serve. Top it with crunchy tortilla chips, sour cream, cheese, green onions or any other toppings you desire.
The calories listed are based on the ingredients and approximately one cup of soup with no toppings. Actual calories may vary. Soup can be stored in your fridge for up to three days in a sealed container.