Sunday, January 22, 2012

Taco Soup

Everyone has eaten taco soup at one time or another. I’ve tinkered with the ingredients until I think this is the best! The hardest part of this recipe is opening all those cans. 


  • 2 pounds ground beef
  • 2 cups diced onions
  • 1 (15 1/2-ounce) can pinto beans
  • 1 (15 1/2-ounce) can Great Northern beans
  • 1 (15 1/2-ounce) can black beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can medium Rotel tomatoes
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Tortilla chips, for serving
  • Recommended garnishes:
  • Sour cream
  • Grated cheese
  • Chopped green onions
  • Sliced jalapenos


    Brown the beef and onions in a large skillet. While this is cooking, in a large pot dump the beans, corn, tomatoes, green chiles, olives, taco seasoning, and ranch dressing mix. Drain excess fat from the browned beef and onions and add to the pot. Simmer over low heat for about 1 hour on the stove. Place a few tortilla chips in the bottom of each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.