Taco Soup. This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well.
When you're ready to eat it again, partially thaw the soup in the refrigerator overnight.
Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.
Add the tomato paste and taco seasoning, then stir to combine.
You can have Taco Soup using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Taco Soup
- Prepare 1 of medium onion, diced.
- You need 1 tsp of olive oil.
- It's 1 lb of ground beef.
- You need 29 oz of fire roasted diced tomatoes.
- It's 7 oz of mexicorn (or plain canned corn) drained.
- Prepare 15 oz of canned black beans, drained.
- You need 15 oz of ranch style beans.
- You need 15 oz of navy beans (white).
- It's 10 oz of Rotel (your favorite kind).
- It's 1 envelope of taco seasoning.
- You need 1 envelope of ranch salad dressing & seasoning mix.
- It's 1 of fritos chips for serving.
- Prepare 1 of shredded cheddar cheese for topping.
Stir in the black beans, corn,. Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning. Top each serving with cheese, avocado and tomato, and serve with chips if desired. Brown meat and onions and drain.
Taco Soup instructions
- Saute onion in olive oil.
- Add ground beef, cook until brown and drain.
- Add all ingredients and beef mixture to pot..
- Bring to boil, reduce heat and simmer for about 1 hour.
- Serve with fritos, topped with cheese.
Mix ranch dressing and taco seasoning into meat. Without draining, add all of the other ingredients. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapeños. In a large Dutch oven or pot over medium heat, heat oil.