Taco Soup

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Total Time
2hrs 20mins
20 mins
2 hrs

This is a great soup for the cold days of winter. It is very filling all by itself, but I like to pour it over cooked rice and add a little extra cheese. About a zillion calories, but in the winter you need substance to keep you moving. I realize we really don't have "cold weather" in Texas, but I don't like cold of any kind. The orginal recipe for this soup was from a co-worker, but I have tweeked it so much that if doesn't even resemble the orginal recipe. I now claim it as "My Recipe". Enjoy!

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  • 907.18 g extra lean ground beef, browned and drained
  • 3 (1190.67 g) can stewed tomatoes
  • 396.89 g can baked beans (Bush Brand Bold & Spicy Beans)
  • 2 (793.78 g) can corn
  • 170.09 g can green chilies, chopped
  • 35.43 g package taco seasoning mix
  • 28.34 g package hidden valley ranch dressing mix
  • 1 red onion, chopped


  1. Brown ground beef and drain off fat.
  2. Mix all ingredients, except for the onions, in a crockpot and cook on low heat for 2 or 3 hours. (Or on stove top.).
  3. Add onions in last 30 minutes, so they will not over cook.
Most Helpful

5 5

I've tried several taco soup recipes and this was the hit for my family! Low fat yet full of flavor and best of all....easy! I put in the crock pot for 3 hrs and I think it could stay longer. Because we don't like chunks of tomatoes, I used one can 24oz crushed tomatoes and one can 14oz stewed tomatoes. Perfection!