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Taco Stovetop Supper Recipe
Taco Stovetop Supper Recipe photo by Taste of Home

Taco Stovetop Supper Recipe

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In Addy, Washington, Barbara Ingils serves a crowd with her quick-to-fix skillet supper that gets zip from taco seasoning mix. "This recipe makes a lot, but the left-overs taste even better the next day," she remarks.
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 10-12 servings


  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 1 can (11-1/2 ounces) spicy hot V8 juice
  • 1 can (11 ounces) Mexicorn, drained
  • 2 envelopes taco seasoning
  • Optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15-20 minutes or until heated through. Garnish as desired. Yield: 10-12 servings.
Originally published as Taco Stovetop Supper in Quick Cooking November/December 1998, p14

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Reviewed Jul. 22, 2014

"very good recipe,i just go milder with the beans and juice,my hubby is not big on heat!!!"

Reviewed Aug. 7, 2010

"This was very good. I can't wait to eat in again!! I can't believe how easy it was... The hardest part was cooking the meat the rest was so quick and it came together in a snap. Thank you for this recipe!"

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