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Texas Taco Soup

Texas Taco Soup

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Ben Neel

A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 885 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
  2. Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
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Reviews

ajnelijahsmom
11
7/20/2008

This recpie was great! My husband I ate it for 3 days straight! The only changes I made were I used ground turkey breast instead of beef to make it lower in fat, I omited the peppers and used Rotel. We topped it with shredded cheddar and crushed up tortilla chips! It was delicious!

TAMBLAIR
8
1/8/2004

This is a great change from chili. I used left over shredded beef instead of ground beef. Ro-tel brand diced tomatoes w/green chili peppers and chili beans instead of pinto beans. Didn't have pinto beans on hand. This is so easy and everyone thought it was GREAT!

JEWELS021064
6
11/30/2007

This soup is really yummy and on the spicy side. I didn't realize that the Serranos would make it that hot. I also make 10 serving size pot of it so next time I will use 3-4 peppers instead of 6. Great flavor my family likes this recipe a lot!