This Taco Soup Recipe is a delicious, well-seasoned pot dump-and-go recipe. It can be cooked on the stovetop or in a crock pot, and it only takes one hour to cook.
I’ve made taco soup before, but none have turned out as perfectly as this one. The combination of corn, tomatoes, and beans makes you feel like you’re getting all your servings of vegetables. This soup is perfect for the fall and winter seasons.
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
Taco Soup Recipe
Ingredients
Method
- 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
This delicious Taco Soup can also be made in the crock pot. You can use ground beef or even ground turkey. The soup can be kept in the refrigerator for up to four days and then frozen in a container.
