Taco Soup III

Taco Soup III

91
Sheila 0

"A hearty bean soup with a spicy taco flavor. Garnish with cheese and sour cream."

Ingredients 2 h 30 m {{adjustedServings}} servings 502 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1543 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
  2. Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
  3. Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.
Tips & Tricks
Italian Vegetable Soup

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See how to make a delicious taco salad with a twist.

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Reviews 91

  1. 116 Ratings

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IMRYDENK
1/27/2005

I have a recipe that is very similar to this one...the great thing is, you can add just about any kind or amount of beans to it, and it's still great! If you are "stretching" this for a larger crowd, I add mexican corn, black beans and ranch beans to this, and for an extra kick, Hidden Valley has a Mexican Ranch Dip mix as opposed to the original mix. Great recipe!

Beth
11/24/2007

Sooo good and so easy! I just browned the beef, threw everything in the crockpot for about 5 hours on Low. Turned out perfect! I used canned corn, not hominy. I garnished with cilantro and sour cream...yum! I also threw a jar of mild salsa in the crockpot.

HAPPYKAT
12/4/2003

I replaced the hominy with corn. My husband loves spicy food so I also added two chopped jalapenos. It was wonderful, even better the next day.