There are a few recipes that I love making because not only are they delicious, but they are super easy. This taco soup just happens to be one of those recipes. I typically have most of the ingredients for this soup in my pantry at any given time. This soup comes together quickly and my family loves it. My cousin, Nancy, gave me this recipe years ago. In fact, I have been making this since my kids were small.
Get creative with your toppings. A few favorites are sour cream, shredded Cheddar cheese, black olives, jalapeños, or my favorite topping combo…avocado, lime juice and chopped cilantro.
- 1 to 2 tbsp. vegetable oil
- 2 lb. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (1-oz.) envelope taco seasoning mix
- 1 (1-oz.) envelope Ranch seasoning mix
- 1 (28-oz.) can crushed tomatoes
- 1 to 2 c. water (see note)
- 1 (10-oz.) Rotel tomatoes
- 2 cans Mexicorn
- 1 (16-oz.) can black beans, rinsed and drained
- 1 (16-oz.) pinto beans, rinsed and drained
- 1 (15-oz.) hominy, drained
- chili powder, to taste (I usually use 1 tbsp.)
- Shredded Cheddar cheese, sour cream, and Doritos, to serve
- Heat oil in a large Dutch oven. Add ground beef, onions, and green peppers. Cook until beef is no longer pink. Drain well.
- Add taco seasoning, Ranch seasoning, tomatoes, water, Rotel, corn, black beans, pinto beans, hominy, and chili powder. Bring to a boil; reduce heat to low and continue cooking 15 to 20 minutes.
- Serve with cheese, sour cream and Doritos.