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Recipe – Taco Soup!

This past weekend, we had Taco Soup.  Ever had it?  It’s wonderful in the wintertime and very flexible.  Want to make hamburger stretch farther?  Just use less of it.  Like beans?  Use more.  Dislike beans?  Leave ‘em out.  Like it more spicy?  Add an extra can of Rotel.  Feeding a bunch of kindergarteners?  Leave the Rotel out.

I made A LOT this weekend – so much that I used my roaster pan and tripled the recipe.  We ate some.  We’re giving some away.  We’re freezing some.  Beautiful thing!

tacosoup

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Taco Soup

Easy and delicous taco soup recipe
Course Soup
Keyword Taco soup
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4 servings
Author Jayme

Ingredients

  • 1 lb. ground beef
  • 1 onion chopped
  • 1 package taco seasoning
  • 1 package dry Ranch seasoning
  • 58 oz. diced tomatoes undrained
  • 1 can Rotel tomatoes undrained
  • 1 can black, kidney, or pinto beans drained, optional
  • 1 can whole kernel corn drained, optional
  • Shredded cheddar cheese, sour cream, Fritos optional toppings

Instructions

  • Brown meat and onion in a skillet. Stir in taco and ranch seasoning packets.
  • Add tomatoes, beans, and corn.
  • Simmer on low until well blended and hot. Or, place in slow cooker on low for 2 hours.
  • Serve with cheddar cheese, sour cream, or Fritos!  All are optional though.

Notes

Freezing instructions: After the soup cools, place in freezer-safe containers and freeze. To defrost, thaw overnight in the refrigeration and reheat in the microwave or on low heat in a saucepan.


Jayme is a wife to 1 and a mother to four boys. She tries to save money in the kitchen by building a smart stockpile and meal planning. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how crazy it’ll get at dinner time.

If you love this, check out more recipes:
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