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Tasty Taco Soup

When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. —Jennifer Villarreal, Texas City, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2 quarts)

Ingredients

  • 1-1/2 pounds ground beef
  • 1 envelope taco seasoning
  • 2 cans (15-1/4 ounces each) whole kernel corn, undrained
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • Tortilla chips and shredded cheddar cheese

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally.
  • Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese.
Nutrition Facts
1 cup: 380 calories, 13g fat (5g saturated fat), 53mg cholesterol, 1395mg sodium, 38g carbohydrate (9g sugars, 9g fiber), 23g protein.

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