Texas Taco Soup

Name: Texas Taco Soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 3 pounds ground beef; 2 medium (2-1/2" dia)s onions, chopped; 2 (15 ounce) cans pinto beans; 2 (16 ounce) packages frozen corn kernels; 3 (10 ounce) cans diced tomatoes with green chile peppers; 6 peppers serrano peppers, crushed; 1 (1.25 ounce) package taco seasoning mix; 1 (1 ounce) package ranch dressing mix

Rating: 4.61 stars

28 Ratings
23 Reviews
13 Photos

A quick and easy meal in the cold weather if you have a house full of kids. Once done, it can be left on the stove on simmer so those still hungry can graze from time to time. Serve with cornbread.

By Ben Neel

Recipe Summary

prep:

5 mins

cook:

1 hr

total:

1 hr 5 mins

Servings:

Yield:

10 servings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

3 pounds ground beef
2 medium (2-1/2" dia)s onions, chopped
2 (15 ounce) cans pinto beans
2 (16 ounce) packages frozen corn kernels
3 (10 ounce) cans diced tomatoes with green chile peppers
6 peppers serrano peppers, crushed
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Directions

Step 1

In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.

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Step 2

Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

Nutrition Facts

Per Serving:

605 calories; protein 40g 80% DV; carbohydrates 67.8g 22% DV; fat 20.9g 32% DV; cholesterol 82.4mg 28% DV; sodium 884.7mg 35% DV. Full Nutrition

Reviews (23)

Most helpful positive review

ajnelijahsmom

07/21/2008

This recpie was great! My husband I ate it for 3 days straight! The only changes I made were I used ground turkey breast instead of beef to make it lower in fat I omited the peppers and used Rotel. We topped it with shredded cheddar and crushed up tortilla chips! It was delicious! Read More

Helpful

(16)

Most helpful critical review

DD564

11/06/2003

I made this in a half batch. It's good. Not as good as some other recipes but tasty nonetheless. Definitely better with corn chips than by itself. I prefer the tortilla soup over this and chili over this as well. Read More

Helpful

(4)

28 Ratings

5 star values: 18
4 star values: 9
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ajnelijahsmom

07/20/2008

Helpful

(16)

TAMBLAIR

01/08/2004

This is a great change from chili. I used left over shredded beef instead of ground beef. Ro-tel brand diced tomatoes w/green chili peppers and chili beans instead of pinto beans. Didn't have pinto beans on hand. This is so easy and everyone thought it was GREAT! Read More

Helpful

(10)

JEWELS021064

11/30/2007

This soup is really yummy and on the spicy side. I didn't realize that the Serranos would make it that hot. I also make 10 serving size pot of it so next time I will use 3-4 peppers instead of 6. Great flavor my family likes this recipe a lot! Read More

Helpful

(8)

DD564

11/05/2003

Helpful

(4)

Okiemist

08/08/2012

Such a versitile soup/base - can mix up the meat type of beans and veggies even seasonings a little to adjust to what's on-hand! We keep some in the freezer in individual serving sizes because it's so good cheap and easy! One of my all-time favorite soups! (We like it served with shredded cheese a dollop of sour cream and tortilla chips!) Read More

Helpful

(4)

mrs.srdaniel

09/14/2010

My family s favorite cold weather meal! I use ground turkey rather than ground beef and top it off with a little cheese tortilla chips and sour cream! I love that we can eat it for 3 days straight and not get sick of it. One of the best finds on allrecipes.com Read More

Helpful

(3)

AKA

12/16/2009

This is a tasty soup but I did make some changes. I omitted the serrano peppers and used Rotel for the tomatoes (could have also added canned chiles). I used black beans and reduced the amount of extra water. I also had cilantro and lime on hand from another recipe and added some of each. Last I added sour cream and shredded cheddar cheese when serving. I served with Tostitos Scoops. There are so many potential variations but the important ingredients are the ranch dressing mix and taco (or chili) mix. Read More

Helpful

(3)

CARRIEMC

11/11/2009

This was fantastic! I did not do the peppers because of my kids - but instead I added a can of undrained rotel tomatoes and used chili beans instead of pinto as I had them onhand. I put tortilla chips and shredded cheese on the table to add if desired. Both my husband and I loved it and one of the two children went back for seconds. Yummy! Perfect for a rainy day. Read More

Helpful

(3)

CHEFSHEETS

10/13/2003

Wow! This soup was really tasty. I substituted a can of Chipotle peppers for the Serano's and it was still a little too hot (and I am from Texas). If you don't like spicy food leave the chili's out otherwise it is a great soup! Read More

Helpful

(3)

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Nutritional Information

Texas Taco Soup

Servings Per Recipe: 10
Calories: 605

% Daily Value *

protein: 80 %

carbohydrates: 22 %

exchange other carbs:

dietary fiber: 64 %

sugars:

fat: 32 %

saturated fat: 39 %

cholesterol: 28 %

vitamin a iu: 7 %

niacin equivalents: 112 %

vitamin b6: 49 %

vitamin c: 24 %

folate: 74 %

calcium: 10 %

iron: 33 %

magnesium: 46 %

potassium: 35 %

sodium: 35 %

thiamin: 54 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.