“Disclosure: There are some affiliate links below and I may receive commissions for purchases made through links in this post, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.”
This Taco Soup Recipe is a pot dump-and-go recipe that’s delicious and well-seasoned. You can cook this on the stovetop or in a crock pot which only takes one hour to cook.
I’ve made Taco soup, but neither has come out perfectly like this one. The taste of the corn, tomatoes, and beans makes you feel like you are getting all your servings of veggies in. This soup is ideal for the fall and winter seasons.
Taco Soup Recipe
Ingredients
- 2 Cans (small) Rotel with Chiles Tomatoes
- 1 Can Kidney Beans
- 1 Can Pinto Beans
- 2 Tbsp Tomatoes Paste
- 1 Half Onion
- 1 Half Bell Pepper
- 1/4 cup Beef Broth
- 1 Can 16oz Corn
- 1 tsp Cayenne Pepper
- 1 tbsp Beef Knorr
- 1 tbsp Garlic Powder
- 1 Pack Taco Season
- 1 Pack Ranch Season
- 1 tsp Black
Instructions
- Chop Bell pepper,Onion and Garlic
- Fry Hamburger meat
- Add Bell Pepper, Onion, and garlic
- Add tomato paste
- Mix it all around
- Add Taco Season
- Add Ranch Season
- Mix it all around and set it to the side.
- Add Rotel
- Add Beans (Kidney and Pinto)
- Add Corn
- Add Meat
- Mix
- Add more seasoning if needed.
- Add Beef Broth
- Cover the pot up, cook it low for 1 hour, and enjoy.
Video
- Taco Soup Recipe
- Pumpkin Bread Recipe
- The Best Banana Bread Recipe
- Easy Southern Cornbread Dressing Recipe
- “Easy Caramel Cake Recipe”
“Disclosure: There are some affiliate links below and I may receive commissions for purchases made through links in this post, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.”