Louisiana-Style Taco Soup Recipe

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“This is one of my family’s favorite quick and easy soups on a cold winter’s day,” Julie Whitlow attests from Alexandria, Indiana. With just a few ingredients and your favorite garnish, it’s ready in no time.
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES:13 servings
TOTAL TIME: Prep: 5 min. Cook: 35 min.
MAKES: 13 servings


  • 1 package (8 ounces) red beans and rice mix
  • 1 package (9 ounces) tortilla soup mix
  • 1 pound ground beef
  • 1 cup salsa
  • 1/4 cup sour cream


  1. Prepare mixes according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the salsa, prepared rice and soup. Cook, uncovered, for 5 minutes or until heated through. Garnish with sour cream. Yield: 13 servings (about 3 quarts).
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-Style Red Beans and Rice and Bear Creek Tortilla Soup mix.
Originally published as Louisiana-Style Taco Soup in Quick Cooking November/December 2005, p58

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katlaydee3 User ID: 3741999 62270
Reviewed Feb. 14, 2012

"This is really good when garnished with shredded cheddar, crushed tortilla chips and sour cream."

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