TVG Kitchen

Taco Soup

When I am running short on time and need a filling dinner that will cook up within 15 minutes I turn to a comforting childhood classic- Taco Soup. This was such a favorite in my childhood that my brother and I would ask for it for our birthday dinner growing up. 

Servings: 7-8 with 1.5 cups per serving

Ingredients:

• 1 tbs olive oil

• 1 lb. Ground beef (can be substituted with ground turkey)

• ½ a yellow or white onion- diced

• 2 15 oz cans sweet corn 

• 2  15 oz cans ranch style beans

  1. Black or pinto beans are good substitutes

• 1-2 10 oz cans rotel tomatoes 

  1. Use 2 cans if you want a spicy soup

• 1 1.25oz packet taco seasoning

• 1 1oz ranch salad dressing & seasoning mix packet

• Tortilla chips (optional-for serving)

• Cheese (optional- for serving)

• Sour cream (optional- for serving)

Directions: 

1. In a large pot add olive oil and bring to medium heat. Add ground beef and diced onion. Cook until ground beef is brown, and onion is translucent. Remove excess fat in pot if pooling.

2. Add taco seasoning packet and ranch packet and stir to combine. 

3. Add canned corn, rotel tomatoes and beans including all liquid in the cans. Stir. 

4. Bring heat to medium-high and bring to a simmer. Let simmer for at least 5 minutes. Can be left to simmer for up to 2 hours. 

5. Serve warm. Add toppings as wanted. Our family’s favorites included crushed tortilla chips, cheddar cheese and sour cream. 

6. To store:

   1. Refrigerate for up to 5 days

   2. Freeze for up to 3 months

7. Reheating: 

   1. Stovetop: add to small pot over medium-high and add a splash of water. Stir occasionally until simmering

   2. Microwave: Put soup in microwave-safe bowl, cover loosely and heat in 1-minute intervals stirring in between.

Submitted by Elizabeth Bono, Texas A&M University