Taco Soup Recipe

Posted on Mar 31 2014 - 9:31pm by admin


Taco Soup Recipe


  • 2 pounds ground beef
  • 2 cups diced onion
  • 2 (15-1/2 ounce) cans pinto beans, drained and rinsed
  • 2 (15-1/2 ounce) cans black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 (14-1/2 ounce) can mexican style stewed tomatoes
  • 1 (14-1/2 ounce) can rotel tomatoes or a jar of mild salsa
  • 3 to 4 cups beef broth (or Better than Bouillon, mixed with water)
  • 2 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Crispy tortilla strips, recipe follows
  • Sour cream, for garnish
  • Grated cheddar cheese, for garnish
  • Sliced black olives, for garnish
  • Chopped green onions, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, beef stock, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour on the stove. To serve, ladle soup into bowls and top with cheese, sour cream, crispy tortilla strips, green onions and olives.

Tortilla Strips:

  • 3 to 4 large flour tortillas, cut into 1/2 inch by about 2 inch strips
  • vegetable oil
  • salt

In a medium pot, heat 1 inch of oil to 350 degrees. Have ready a paper towel lined cookie sheet. Add a handful of tortilla strips to the oil and cook until light golden, about 1 to 2 minutes. Remove to drain on the paper towel. Salt immediately. Continue with remaining strips. Cool and keep in airtight container at room temperature until ready to serve.

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