Texas Taco Soup

4.7
(32)

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.

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Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 3 pounds ground beef

  • 2 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 serrano peppers, crushed

  • 1 (1.25 ounce) package taco seasoning mix

  • 1 (1 ounce) package ranch dressing mix

Directions

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

  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.

81 home cooks made it!

Nutrition Facts (per serving)

605 Calories
21g Fat
68g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 605
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 39%
Cholesterol 82mg 27%
Sodium 885mg 38%
Total Carbohydrate 68g 25%
Dietary Fiber 16g 57%
Total Sugars 6g
Protein 40g 80%
Vitamin C 15mg 16%
Calcium 97mg 7%
Iron 6mg 33%
Potassium 1266mg 27%

* 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.