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Contest-Winning Taco Soup Recipe

Contest-Winning Taco Soup 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!
TOTAL TIME: Prep: 5 min. Cook: 40 min. YIELD:10 servings


  • 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 chilies
  • 1 envelope taco seasoning
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese, optional
  • Tortilla chips, optional


  • 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. Yield: 10 servings.

Nutritional Facts

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

Reviews for Contest-Winning Taco Soup

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Reviewed Feb. 14, 2016


Reviewed Sep. 21, 2014

"This was fabulous. I left out the Lima beans only because my husband is not a fan. I did throw all in crock pot on high for four hours. I served with pumpkin corn bread from Trader Joes."

Reviewed Sep. 7, 2011

"This soup is delicious! After only serving it once, family members were requesting it! very easy too!"

Reviewed Mar. 7, 2011

"I love this soup. It is hearty, satisfying, and quick. I used all pinto beans and whole kernal corn. So good with cornbread!"

Reviewed Oct. 29, 2009

"This is sooo delicious with a dollop of sour cream. Instead of lima beans, I use 2 cans of kidney beans."

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