Simple Taco Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (about 2 quarts).
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Ingredients
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2 pounds ground beef
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1 envelope taco seasoning
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1-1/2 cups water
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1 can (16 ounces) mild chili beans, undrained
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 can (10 ounces) diced tomato with green chiles
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1 can (4 ounces) chopped green chiles, optional
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1 envelope ranch salad dressing mix
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Optional: sour cream and green onions
Directions
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1.
In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. If desired, garnish with sour cream and green onions.
Nutrition Facts
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
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