Mexican Taco Soup Recipe

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If your family enjoys tacos, they will love this taco soup especially when the weather turns cool in the fall and on those cold winter days. Garnish with their favorite taco fixings.
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  • 2 pounds ground beef
  • 1 onion - chopped
  • 2 packages taco seasoning mix
  • 1/2 cup water
  • 2 - 3 garlic cloves, chopped
  • 2 cans pinto beans - drained (15 oz. cans)
  • 2 cans black beans - drained (15 oz. cans)
  • 2 cans light kidney beans - drained (15 oz. cans)
  • 2 cans Rotel tomatoes and green chilis (10 oz. cans)
  • 2 cans tomato sauce (15 oz. cans)
  • 2 boxes beef broth (32 oz. boxes)
  • 2 cups frozen corn
  • Garnish: torilla chips, sour cream, Mexican cheese, sliced black olives, chopped cilantro, and any other favorinte taco fixings
Container:Large stock pot
30 mins
45 mins
  • Brown the ground beef and onion until crumbly in a large stock pot; drain grease.
  • Add the taco seasoning and water to the browned ground beef.
  • Add the remaining ingredients and bring to a boil. Once the soup comes to a boil, turn down to low until ready to eat.
  • Garnish with broken tortilla chips, sour cream, Mexican cheese, black olives, cilantro and any other of your favorite taco fixings.
Note: This soup can also be cooked in a slow cooker. Cook the ground beef and add the ingredients as indicated above. Pour into the slow cooker, turn on high, and cook for 2 to 3 hours until hot and bubbly.
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Mexican Taco Soup Recipe Reviews

mexican taco soup

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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Gama User
Rating of 5 out of 5.0 stars
Reviewed By
"We loved this soup. We all like tacos so this soup was perfect for us. Of course, my family had to add jalapenos with their other fixings. I will definitely make again."
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