Texas Taco Soup16 Reviews
- Prep: 5 min
- Cook: 1 hr
- Ready In: 1 hr 5 min
“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.” - by Ben Neel
Original recipe yields 10 servings
- In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
- 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.
Amount Per Serving (10 total)
- 605 cal
- 20.9 g
- 67.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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. ..." See moreWe topped it with shredded cheddar and crushed up tortilla chips! It was delicious!"
"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 ..." See morebeans on hand. This is so easy and everyone thought it was GREAT!"
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