Ground Beef Taco Soup Recipe

This ground beef taco soup recipe simmers pinto and kidney beans, corn, tomatoes with chilies, taco seasoning, and ranch dressing mix.

Course Soup

Cuisine Tex-Mex

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 288

Equipment

1 Chef's Knife for dicing onions, chopping stewed tomatoes, and preparing avocado
1 Cutting Board for preparing onions, stewed tomatoes, and avocado
1 Kitchen Scale for weighing two pounds of lean ground beef
1 Can Opener for opening the canned beans, corn, and tomatoes
1 Dutch Oven for browning and simmering the soup
1 Stovetop for browning, boiling, and simmering
1 Wooden Spoon for breaking up the beef and stirring the soup
1 Colander for draining excess oil from the browned beef and onions
1 Ladle for portioning the soup
1 Box Grater for preparing the optional grated cheese

Brown the beef and onions in a Dutch oven. Drain the excess oil.
2 pounds lean ground beef, 2 onion
Add the pinto beans, kidney beans, corn, stewed tomatoes, tomatoes with chilies, taco seasoning mix, and ranch salad dressing mix. Bring to a boil.
2 15-ounce cans pinto beans, 1 15-ounce can kidney beans, 1 15-ounce can whole-kernel corn, 1 15-ounce can stewed tomatoes, 2 15-ounce cans tomatoes with chilies, 1 package taco seasoning mix, 1 package ranch salad dressing mix
Reduce the heat to low and simmer for 45 minutes to 1 hour.

Serve with sour cream, tortilla chips, avocados, grated cheese, or other favorite toppings, as desired.
sour cream, tortilla chips, avocados, grated cheese