Taco Soup
Taco soup is super quick and easy to make. This is great for any evening when you're really hungry, or when you just don't feel like cooking. It comes together in a flash and satisfies the whole family.
Alexis Wilmouth
Dec 03, 2021
1 min read
Ingredients:
- 1 pound ground beef
- 15.5 ounce can black beans, drained
- 15.5 ounce can light red kidney beans, drained
- 15.5 ounce can pinto beans, drained
- 15.25 ounce can whole kernal corn, drained
- 14.5 ounce can beef broth
- 10 ounce can Rotel tomatoes and green chilies (you can use original or medium, depending on how spicy you prefer)
- taco seasoning packet (you can use mild or medium)
- hidden valley ranch seasoning packet
- 1 teaspoon black pepper
Optional Toppings:
- tortilla chips
- scoop chips
- doritos
- fritos
- taco sauce
- sour cream
- shredded lettuce
- shredded cheese
- jalepeños
Directions:
- In a medium skillet on medium heat, cook beef until browned and drain. Add taco seasoning packet, ranch seasoning packet and one cup of water. Stir well and reduce heat to simmer.
- In a 5 quart pot on medium heat, add in all canned ingredients. Stir well.
- Stir in beef. Cover and bring to a rolling boil on medium-high heat. Reduce temperature and let simmer for 20 minutes.
- Serve warm and Enjoy!
*Store in an airtight container in refrigerator for up to two days.
*If you're in a hurry (or just really hungry), you can skip simmering and serve immediately after boiling. Simmering just gives it the best flavor.
*You can substitute shredded chicken and chicken broth for chicken taco soup. You can use rotisserie chicken to make this faster and easier.