Tasha's Taco Soup

Tasha's Taco Soup

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
5gratefulhearts
Recipe by  5gratefulhearts

“A very rich soup to serve on a very cold night! I love this recipe passed to me by my good friend Tasha! I make this one when I have a lot of people to feed. You can let people fix it how they want to, chips or no chips. I like to add sour cream sometimes on top.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
  3. Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.

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Reviews (8)

Rate This Recipe
marybeth
7

marybeth

As soon as I read this recipe, I knew it was a winner. My husband went right out and picked up what ingredients we didn`t have. The soup is easy and delicious. We added an onion to the hamburger to brown out of habit.

Patt
6

Patt

This version sounds wonderful! Can't wait to try it! Thanks for posting.

Estelle
4

Estelle

so yummy!!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 549 cal
  • 27%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 36 g
  • 12%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 132 mg
  • 44%
  • Sodium
  • 1418 mg
  • 57%

Based on a 2,000 calorie diet

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Slow Cooker Taco Soup

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Taco Soup with Green Chilies