This easy-peasy Taco Soup recipe is a fall and winter staple! It’s an easy, protein-packed soup full of zesty, crave-worthy flavor. Plus, it’s perfectly hearty and filling—no more complaining that you’re still hungry after soup for dinner.
Dump in pot:
1 lb of cooked ground beef seasoned with onion powder & black pepper.
1 - 29 oz. can Corn
1 - 15.5 oz. can Red Kidney Beans (do not drain)
1 - 15.5 oz. can Pinto Beans (do not drain)
1 - 15.5 oz. can Black Beans (do not drain)
1 - 10 oz. can of ROTEL Original Diced Tomatoes and Green Chilies
1 - 14.5 oz. can of Hunt's Fire Roasted Diced Tomatoes
1 or 2 - Packet(s) of 1 oz. of Hidden Valley Salad Dressing & Seasoning Mix, Ranch
1 or 2 - Packet(s) of 1 oz. Taco Seasoning Mix, Original Flavor
Heat to Boil. Make sure to stir often so soup doesn't scorch/burn. Then turn down to simmer until ready to serve. Serve with Santitas Yellow Corn Tortilla Chips.
Optional add in or 2 change up for leftovers:
shredded cheddar cheese
diced onions
sour cream
avocados
jalapenos
chives
cilantro
Serve with corn bread or over a baked potato to change up for leftovers.
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