Taco Soup recipe


From the kitchen of Janet Cuddigan

Change up your “Taco Tuesday” with this easy-to-make soup with a south of the border flavor.

1 pound lean ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and minced

2 (15 ounce) cans crushed tomatoes

2 (15 ounce) cans pinto beans, drain

2 ½ cups water

1 (15 ounce) can whole kernel corn, drain

1 (15 ounce) can black beans, drain, rinse

1 (10 ounce) can diced tomatoes and green chiles (such as ROTEL®)

1 (3.8 ounce) can sliced black olives, drain

2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)

1 (1 ounce) envelope taco seasoning mix

Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes. Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.


Adapted from allrecipes.com



Sean D. Cuddigan
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SSA and VA Disability Attorney in Omaha, Nebraska
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