Taco Soup

Taco Soup Recipe
Photo: Jennifer Davick; Styling: Buffy Hargett
Taco Soup is the go-to recipe for an easy night of entertaining friends or a quick weeknight supper for your family. Most of the ingredients are pantry staples, so you'll be able to put together this recipe quickly.


Makes 14 cups

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 55 Minutes


1 pound ground beef
2 (16-oz.) cans pinto beans, drained and rinsed
1 (16-oz.) package frozen cut green beans
1 (15-oz.) can ranch beans, undrained
1 (14.5-oz.) can stewed tomatoes
1 (14.5-oz.) can petite diced tomatoes, undrained
1 (12-oz.) package frozen whole kernel corn
1 (12-oz.) bottle beer*
1 (1-oz.) envelope taco seasoning mix
1 (1-oz.) envelope Ranch dressing mix
Toppings: corn chips, shredded Cheddar cheese


1. Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

2. Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

*1 1/2 cups chicken broth may be substituted.

The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.


December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note