Warm, hearty, and packed with Tex-Mex flavors, Paula Deen’s Taco Soup is a one-pot wonder that’s perfect for busy weeknights or cozy family dinners. Made with ground beef, beans, corn, and a medley of spices, this dish is comforting and easy to prepare!
Ingredients
- 2 lbs ground beef
- 2 cups diced onions
- 2 (15 oz) cans pinto beans, drained
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can tomatoes with green chilies
- 2 (4.5 oz) cans diced green chilies
- 1 (1.25 oz) package taco seasoning mix
- 1 (1 oz) package ranch salad dressing mix
- 1 small can sliced black olives (optional)
- 1/2 cup sliced green olives (optional)
- 2 cups water
Instructions
- Cook the Beef and Onions:
- In a large skillet over medium heat, cook the ground beef and diced onions until the beef is browned and the onions are tender. Drain any excess fat.
- Combine Ingredients:
- Transfer the cooked beef and onions to a large stockpot or slow cooker. Stir in pinto beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, diced green chilies, taco seasoning mix, ranch dressing mix, black olives, green olives, and water.
- Cook the Soup:
- Slow Cooker Method: Cover and cook on low for 6–8 hours.
- Stovetop Method: Bring the soup to a boil, then reduce heat to low and simmer for about 1 hour, stirring occasionally.
- Serve:
- Place a handful of corn chips in each bowl and ladle the hot soup over them. Garnish with your favorite toppings like sour cream, shredded cheese, green onions, or sliced jalapeños.
Nutrition (Per Serving):
- Calories: 320
- Carbohydrates: 28g
- Protein: 22g
- Fat: 14g
- Saturated Fat: 5g
- Fiber: 7g
- Sugar: 5g
- Sodium: 800mg
Tips for the Best Taco Soup
- Adjust the Heat: For a spicier soup, add more green chilies or a splash of hot sauce. For a milder version, use plain diced tomatoes instead of those with green chilies.
- Make It Thinner: If you prefer a thinner soup, add extra water or beef broth to reach your desired consistency.
- Leftovers: Taco soup tastes even better the next day! Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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