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Contest-Winning Taco Soup

 Contest-Winning Taco Soup
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 stat
10 ServingsPrep: 5 min. Cook: 40 min.

Ingredients

  • 2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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.

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Contest-Winning Taco Soup (continued)

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.