Taco Soup
After tasting this Taco Soup at my friend's house, I just had to get the recipe and share it! It's zesty, savoury, a touch of sweet, and a bit of added sour cream and cheese on top makes it the best. Use tortilla chips or flour tortillas as dippers!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 can corn
- sour cream
- tortilla chips
- 1 lb ground beef
- 1 can kidney beans
- 1 packet taco seasoning
- 2 cans stewed tomatoes
- shredded mexican cheese
- 1 packet ranch dip mix
- 1 medium to large onion
- 2 cans diced tomatoes w/chilies
- 1 can pinto beans (jalapeno optional)
- 1 can diced olives
- Carbohydrate 19.0075208 g
- Cholesterol 33.18428116 mg
- Fat 8.79218765 g
- Fiber 4.79075395792008 g
- Protein 12.6152490583 g
- Saturated Fat 3.30604218242 g
- Serving Size 1 1 Serving (176g)
- Sodium 735.24452642 mg
- Sugar 14.2167668420799 g
- Trans Fat 1.13892303839 g
- Calories 202 calories
Brown ground beef w/onion, then drain. Put beef in large pot on med-hi. Add seasoning and ranch mix first, then add canned ingredients. Bring to boil then turn down heat to med-low and let simmer for at least 1 hour. Add sour cream and cheese to individual bowls to taste. Tortilla chips used for dipping.
