The Ultimate Taco Soup Recipe

What could be better than a big bowl of taco soup on a cold day? The soup has nearly all the components of a taco salad, but in one handy bowl. In my house, we like to turn the leftovers into a full taco salad by adding lettuce, tomatoes, taco sauce, and chips. I started with the Paula Deen recipe, but made some changes to create a taco soup that we love.

2 ½ pounds lean ground beef

2 packages taco seasoning

2 packages ranch dressing mix

1 can chili beans

2 cans corn

2 cans black beans

1 can pinto beans

2 cans diced tomatoes

1 small can diced green chilies

Place the lean ground beef in a large stockpot and set on medium heat. Stir the beef until it is cooked through and no longer pink. Drain the excess grease from the hamburger and place back on the heat.

Add the taco seasoning mix and ranch dressing mix to the hamburger and stir until the ingredients are combined. Open the chili beans, corn, black beans, tomatoes, pinto beans, and green chilies. Toss everything into the pot and stir again. Do not drain the liquid from any of the cans, as this provides the liquid for your taco soup.

Bring the taco soup to a boil and immediately turn the heat down to low. Cook on low heat until the beans and other ingredients are hot all the way through, approximately 30 to 60 minutes. Check the consistency of the taco soup and add a small amount of water if needed.

Serve the taco soup in small bowls and add your favorite toppings. A sprinkle of shredded cheddar cheese, extra sharp cheddar, or Mexican blend cheese is a great taco soup toppings, as is a little sour cream. For those that love hotter flavors, top with some canned, fresh, or jarred jalapenos and a little hot sauce. Crushed taco chips or tortilla chips are another fun topping for the taco soup. Reheat the leftovers and eat as taco soup, or use my example and add some fresh veggies for a quick and easy taco salad.