Taco Soup IV

Taco Soup IV

28 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  Patricia

“A quick & easy recipe; great for when unexpected company shows up. Top with cheese, corn chips, sour cream and olives.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
  2. Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
  3. Top with cheese, corn chips, sour cream and olives.

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Reviews (28)

Rate This Recipe


This is a great basic taco soup recipe! To lengthen how far this goes add an extra can of tomatoe sauce, another cup of water, omit 1 pound of ground beef, add 1-2 more cans of rinsed, drained beans and more taco seasoning to taste.I also never use corn and sub in-you guessed it-more beans! I typically use these 3 beans in one batch- red kidney beans, garbanzo beans and black beans. But ANY bean will work here! Kick the flavor up by adding a small well drained can of diced green chilis and chopped olives. Put a dollop of sour cream and small handful shredded chedder in each bowl just before serving. Don't forget the hot sauce on the side for heat lovers! Thanks Patricia for such a fun, versatile recipe!



The only reason I didn't rate this recipe higher is because I don't think you can really call it "soup." I followed the recipe exactly. It's fast and easy and it tastes very good, but it's a very thick consistency, almost like a chili or a dip. You could probably even use it in taco shells or soft tortillas as a filler. We topped it with sour cream, green onions, and cheese & served with tortilla chips. It does freeze well, and I will make it again. It just wasn't exactly what I was looking for.



Great recipe, used Ranch style beans instead of plain pinto beans. Added more tomatoes. Simmered a bit longer and added 8 cups of water to make it more soup like. Served with sour cream and fritos. Awesome leftovers.

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Amount Per Serving (8 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet



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Slow Cooker Taco Soup


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Taco Soup I