Taco Soup Recipe

Taco Soup Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it—especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers. We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state, though, and even today I find I sure miss the country at times!

This recipe is:

Contest Winning

[X]

Rate Taco Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Taco Soup Recipe

Prep: 5 min. Cook: 40 min.

Yield: 10 Servings

5 40 45

Ingredients

2 pounds lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 small onion, chopped
3 cans (14-1/2 ounces each) stewed tomatoes
1-1/2 cups water
1 can (16 ounces) lima beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) hominy, drained
3 cans (4 ounces each) chopped green chilies
1 envelope taco seasoning
1 envelope ranch salad dressing mix
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese, optional
Tortilla chips, optional

Directions

In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 302 calories, 7 g fat (3 g saturated fat), 44 mg cholesterol, 1,746 mg sodium, 34 g carbohydrate, 7 g fiber, 24 g protein.

Originally published as Taco Soup in Country Woman January/February 1992, p33