Contest-Winning Taco Soup

Total Time

Prep: 5 min. Cook: 40 min.

Makes

10 servings

Updated: Jan. 13, 2023
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!

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 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 chiles
  • 1 envelope taco seasoning
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese, optional
  • Tortilla chips, optional

Directions

  1. In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. 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.

Nutrition Facts

1 cup: 302 calories, 7g fat (3g saturated fat), 44mg cholesterol, 1746mg sodium, 34g carbohydrate (4g sugars, 7g fiber), 24g protein.