This Taco Tuesday Taco Soup is absolutely fabulous! A taco in a bowl. It’s also a versatile recipe. You can add veggies and not affect the overall taste.
You can also use shredded chicken rather than ground beef.
I’ve made it both ways and the chicken seems to get an edge from friends but I prefer the ground beef.
I make a big batch and freeze it in single servings for those nights when other plans fall through. It heats up well in the microwave.
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Taco Tuesday Taco Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Taco Tuesday Taco Soup is easy to make and tastes great!
Course:
Soup
Cuisine:
American
Keyword:
Taco Tuesday Taco Soup
Servings: 6
Calories: 325 kcal
Ingredients
- 2 lbs ground beef
- 1 large onion chopped
- 1 28 ounce can tomatoes diced
- 1 16 ounce can pinto beans undrained
- 1 16 ounce can black beans undrained
- 1 envelope dry ranch dressing mix
- 1 10 ounce can Rotel tomatoes & chilies
- 1 16 ounce can kidney beans undrained
- 2 7 ounce cans white shoepeg corn undrained
- 2 envelopes taco seasoning mix
- taco cheese Finely shredded
- tortilla chips crushed
Instructions
-
Brown the meat and onions. Add the remaining ingredients, except the cheese and chips.
-
If the soup seems too thick, add 1 cup of water.
-
Simmer, covered for 30 to 45 minutes.
-
Spoon into bowls.
-
Sprinkle cheese and chips on top.
-
Serve while hot.
Enjoy!
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Recipe based on one by B & B Adams
Photo by MSippigirl