Taco Soup

Turn tacos into a flavorful soup with this easy recipe. The baked tortilla strips add crunch and go well with the vegetables in the taco soup.

Southern Living FEBRUARY 1999

  • Yield: Makes 10 cups


  • 1 pound ground beef
  • 1 (15.5-ounce) can pinto beans
  • 1 (15.25-ounce) can whole kernel corn
  • 1 (14.5-ounce) can green beans
  • 1 (15-ounce) can ranch beans, undrained
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 (12-ounce) can beer
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1 (1 1/4-ounce) envelope taco seasoning mix
  • 1 (1-ounce) envelope Ranch-style dressing mix
  • 5 (6-inch) corn tortillas
  • Salt


Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot.

Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.

Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt.

Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.


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Taco Soup recipe