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5 from 1 vote

Taco Soup

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 to 8
Author: Stacey Little |


  • 1 1/2 pounds ground beef
  • 1 onion, chopped
  • 1 (15-ounce) can black beans
  • 1 (16-ounce) can pinto beans
  • 1 (16-ounce) can kidney beans
  • 1 (15.25-ounce) can whole kernel corn
  • 1 (10-ounce) can diced tomatoes with green chilies (Like Ro*Tel)
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • 2 (1-ounce) packets taco seasoning
  • 2 (1-ounce) packets ranch dressing and seasoning mix
  • 2 cups water


  • cooked white rice
  • corn chips
  • sour cream
  • shredded cheddar cheese


  • In a large stock pot over medium-high heat, brown the ground beef with the onion. Once cooked through, drain the grease away and return the meat and onion to the pot.
  • Drain and rinse the three types of beans. Drain the corn. Add the rinsed beans and drained corn to the pot. Add the undrained tomatoes (all undrained) along with the taco and ranch seasoning and water. Stir to combine. Heat until boiling. Reduce and simmer for 10 to 15 minutes. Serve over rice or with corn chips. Add a dollop of sour cream and a sprinkle of cheddar cheese, if desired.


Can measurements might vary from brand to brand. As long as you use something close to these, the recipe will work just fine. They don't have to be exact.
The brand of taco seasoning will drastically change the flavor of this soup. Choose your favorite. Mine happens to be McCormick.