Taco Soup IV25 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“A quick & easy recipe; great for when unexpected company shows up. Top with cheese, corn chips, sour cream and olives.” - by Patricia
Original recipe yields 8 servings
- In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
- Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
- Top with cheese, corn chips, sour cream and olives.
Amount Per Serving (8 total)
- 474 cal
- 31.1 g
- 26 g
Based on a 2,000 calorie diet
Reviews (25)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 a..." See morend 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 thic..." See morek 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."
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