Taco Soup Recipe

rate this recipe Rate this recipe

Spicy Southwestern flavors are featured in this fabulous soup filled with hearty ingredients—substantial enough to be a satisfying complete meal.

Directions

Brown the ground beef in a skillet with the chopped onion until no longer pink.
Drain off any excess fat and add in both the ranch mix and the taco seasoning.
Mix to combine the seasonings thoroughly with the ground beef.
Transfer the meat to a large saucepan.
Add in both kinds of beans, the corn, both kinds of tomatoes and the tomato juice.
Stir to combine and heat through on medium heat.
Reduce heat and simmer for 15 minutes.
Garnish each bowl with shredded cheese and a dollup of sour cream.

Container: skillet, large saucepan

Serving Description: 1 bowl full

Servings: 8

Enter desired servings:

Ingredients

-		1 pound ground beef
-		1 onion medium sized and chopped
-		15 ounces black beans - rinsed
-		15 ounces pinto beans - drained
-		15 1/4 ounces corn - whole kernal, drained
-		28 ounces tomatoes - diced with juices, do not drain
-		10 ounces Rotelle tomatoes
-		32 ounces tomato juice
-		1 package dry ranch mix
-		1 package taco seasoning
		Mexican blend shredded cheese
		sour cream