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    You are in: Home / Recipes / Taco Soup Recipe
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    Taco Soup

    Taco Soup. Photo by internetnut

    1/1 Photo of Taco Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Kathy Strickland's Note:

    This is a great recipe to throw in the crock pot also. We like to use it for pot luck at work.

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    Units: US | Metric

    • 1 lb ground beef
    • 1 large onion, chopped
    • 1 (16 ounce) can diced tomatoes
    • 3 (16 ounce) cans beans (kidney, navy and white beans are good together)
    • 1 (16 ounce) can white corn (juice and all)
    • 1 (4 1/2 ounce) can green chilies
    • 1 (15 ounce) can tomato sauce
    • 1/2 cup water
    • 1 (1 1/4 ounce) package taco seasoning mix
    • 1 (1 ounce) package ranch dressing mix


    1. 1
      Cook beef and onions together, drain and rinse.
    2. 2
      In a large sauce pan, add beef mixture with other ingredients.
    3. 3
      Bring to boil.
    4. 4
      Reduce heat.
    5. 5
      Simmer for 15 minutes.
    6. 6
      When serving, sprinkle with shredded cheese.
    7. 7
      I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top.
    8. 8
      Corn chips are good too.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on November 07, 2001


      I made this recipe for a family the other day, thought the kids would really like it. Just did it on the stove and couldn't believe how easy it was - and how yummy! I only added one can of beans, and it seemed like enough for them. I made it last night for my husband and I - and he just absolutely loved it! It is sort of like chili - but not. It really is a taco in a bowl. We put the corn chips on the bottom and then topped the soup with cheese and sour cream. It is very filling and satisfying - and so easy and delicious - all the right ingredients. Next time I will try it in the crockpot!

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    • on December 11, 2001


      **** 1/2 Stars. Super simple to make. Very tasty and filling...I have three kids they all loved it (though one is of the opinion we are just tricking her to eat chili -- but she still ate all she was served). We like to top it with pleanty of cheese, sour cream and cilantro and serve with tortilla chips. We substitute a can of 'Ro-tel'-like Meexican style tomatoes in place of the can of diced tomatoes and the can of chilis, and like to use two cans of kidney and one can of black beans. I also like to throw in several sprigs of cilantro near the last hour or two of cooking. We've had this 3 or 4 times in the past month since first making it and made it one of our 'regulars'.

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    • on April 09, 2002


      Super easy to make and more like a stew/chili type than a soup, very thick and hearty. I did add more stewed tomatoes and served over crushed fritos with a sprinkle of cheese and dab of sour cream on top. Very good, will make again.

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    Read All Reviews (34)


    Nutritional Facts for Taco Soup

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 431.9
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 6.9 g
    Cholesterol 77.1 mg
    Sodium 1378.3 mg
    Total Carbohydrate 43.2 g
    Dietary Fiber 8.8 g
    Sugars 16.0 g
    Protein 28.2 g

    The following items or measurements are not included:


    ranch dressing mix

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