Taco Soup V25 Reviews
“Hardy soup similar to chili” - by Karen Barefoot
Original recipe yields 8 servings
- In a medium sized stock pot, brown ground beef in oil. Add undrained pinto beans, undrained kidney beans, diced tomatoes, tomato sauce, onion, green bell pepper, taco seasoning mix and ranch salad dressing mix. Bring to a boil and then simmer for 10 to 15 minutes, or until heated through.
Amount Per Serving (8 total)
- 299 cal
- 7.5 g
- 38.5 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"I have to say this was delicious. I added a few extras - instead of kidney beans I used can of corn and a can of sliced new potatoes. I also used more hamburger meat and ranch style beans with jalap..." See moreenos instead of plain pinto beans. We garnished with crushed corn chips and shredded cheddar. This was a big hit around here -- got eaten all up by my hubbie and his friends over watching football. This was also so easy and I need easy with my four month old demanding constant attention. Thanks so much this is a keeper!!!!"
"Excellent tasty soup! We really enjoyed this and it smelled so good while simmering. I used only pinto beans as thats all I had. Hubby minced half a jalapeno, and we also added some chopped carrots..." See more and celery for more veggies. I used diced tomatoes with jalapeno, but it was not too spicy for us. I put in a can of beef broth and this made a huge pot! Glad we've got it for lunch now!"
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