Taco Soup Recipes

The Autumn chill in the air signals that it's time to chow down on a hot bowl of soup. I recently had my first taste of Taco Soup made by a friend and thought it was delicious!! She topped hers with chopped green onions, chopped black olives, shredded cheese and a dollop of sour cream. Tortilla chips or Mexican cornbread are great accompaniments too. I have collected some lip-smackin' recipes for you to try.

Taco Soup

• 2 pounds of hamburger meat
• 1 onion, chopped
• 2 cans (14.5 ounces each) tomatoes, diced
• 1 can Rotel tomatoes
• 1 package Hidden Valley Buttermilk Dressing Mix
• 1 package of Taco Seasoning (any brand)
• 1 can Trappey's Pinto Beans with Jalapeno peppers, or any brand with jalapenos
• 1 can Trappey's Pinto Beans, or any brand
• 1 can shoe peg corn

Brown hamburger meat and onions. Drain off fat. Add remaining ingredients and cook 30 minutes or longer. The longer it is simmered, the better it becomes.

Serves 8 - 10

Taco Soup

• 1 lb. ground beef
• 15 oz. can chili no beans
• 1 onion, chopped
• 15 oz. can stewed tomoatoes
• 2 c. sour cream
• 1-2 cans pinto beans
• 1 lb. Velveeta
• 10 oz. can Rotel Tomatoes and Chiles

Cook hamburger and onion until hamburger is brown and onion is translucent. Melt sour cream, Velveeta, chili, tomatoes and beans together in a large pot. Stir in hamburger and onions. Heat through. Serve with tortilla chips crunched up. Can put chips on top or bottom. If you prefer a "soupier" soup, do not drain beans and tomatoes. If you like your soup thicker, drain beans and tomatoes.

Great Taco Soup

Into your crockpot pour the following ingredients:

• 2 lb. browned hamburger meat
• 2 cans ranch-style beans
• 2 cans whole kernel corn
• 2 cans diced stewed tomatoes
• 1 can Rotel tomatoes and chiles
• 1 pkg. Ranch Style Dressing Mix
• 1 Pkg. Taco Seasoning

Simmer until Ready. Note: Cook on low for 6-8 hours. Serve with grated cheese and tortilla chips.

Better than Chili Taco Soup

• 1 1/2 lbs. ground chuck
• 1 onion, chopped
• 1 (28 oz.) can tomatoes
• 1 (15 oz.) can tomato sauce
• 2 (10 3/4 oz.) cans of cream of potato soup
• 1 (10 1/2 oz.) can beef broth
• 2 (16 oz.) cans kidney beans
• 1 (1.25 oz.) pkg. taco seasoning mix
• Crushed Tostada chips
• shredded cheddar cheese for garnish

In a dutch oven, brown meat and onions. Drain grease. Add remaining ingredients and simmer for 30-60 minutes.

Place crushed chips in individual bowls and pour soup over the chips. Garnish with cheese if desired.

Serves 10 to 12.

Taco Soup

• 1 lb. ground sirloin or chuck (brown and drain)
• 1 small onion, chopped
• 1 can white hominy
• 2 cans black beans (drained)
• 1 package taco seasoning (El Paso)
• 1 package Hidden Valley Ranch Original (dry)
• 1 can Rotel tomatoes and chiles
• 1 can whole corn (drained)
• 1 can green chilies, chopped (4 oz.)
• 1 can tomato sauce (15 oz.)
• 1 can water (15 oz.)

Mix and heat. Serve with shredded cheddar cheese and sour cream.

Taco Soup

• 1 (16oz.) can pinto beans, drained
• 1 (16oz.) can kidney beans, drained
• 1 (16oz.) can hominy, drained
• 3 (16oz.) cans of stewed tomatoes, undrained
• 1 package of dry taco seasoning mix
• 1 package of dry ranch dressing mix
• 2 lbs. of cooked and drained ground beef or chicken
• 1 onion, chopped
• 1 small can of chopped chilies
• 1-1/2 cups of water
• grated cheese
• green onions

Brown the meat and onion until no pink remains. Add to a large pot with all the canned items. Add the water and dry package ingredients. Stir until well mixed over a medium heat. You need to cook until hot (about 15-20 minutes). Serve in soup bowls topped with chopped onion and grated cheese. Serve with corn chips.

Taco Soup with Sausage

• 1 pound roll hot sausage
• 1 ½ tablespoons olive oil
• ½ small Spanish onion, diced
• 1 jalepeno pepper, seeded and diced
• 1 ½ cups beef broth
• 1 cup peeled, seeded, diced fresh or canned tomatoes
• 1 cup vegetable juice
• ½ tablespoon ground cumin
• ½ tablespoon chili powder
• ¼ teaspoon salt
• 1/3 cup shredded Cheddar cheese
• 12 tortilla chips, broken into pieces

Crumble and cook sausage in olive oil in Dutch oven until no longer pink but not yet browned. Add onion and pepper; cook until onion is tender. Add remaining ingredients except cheese and chips; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, 15 minutes. Ladle soup into bowls; garnish with cheese and chips. Refrigerate leftovers.
Makes 6 servings