My sister had been talking about a Taco Soup recipe that her co-worker had made for MONTHS. So, I poked around the internet and found a couple of recipes — but, I asked my sister to ask her friend (Dawn) if they were similar. Nope.
They weren’t similar — womp womp womp. Dawn quickly corrected some of the ingredients and how-to’s. She said she didn’t really have a formal recipe. I guess it’s one of those that she just pulls together for memory.
One weekend, I finally made a batch. Guess what? It was amazing! Mmmmmm. I love tacos and I love soup, so this dish is a match made in heaven!
If you love tacos, then you’re in for a real treat with this Taco Soup. A delicious and hearty soup that won’t last long! Enjoy.
- 1 pound ground beef drained
- 1 10 oz can of Original Rotel
- 1 15 oz. can canned corn, drained
- 1 16 oz. can kidney beans, drained and rinsed
- 1 16 oz. can pinto beans, drained and rinsed
- 2 cups water
- 1 envelop Taco Bell taco seasoning
- 1 envelope Hidden Valley Ranch
- Salt and Pepper optional
- Grated Cheddar Cheese
- Frito Chips
- Sour Cream
Brown ground beef in a large skillet until crumbly and add water.
Add envelope of taco seasoning and mix well.
Add envelope of hidden valley ranch and mix well.
Add rotel, corn, and beans.
Simmer until ready to serve.
Serve topped with Frito Chips, grated cheese and/or sour cream.