Monday, February 20, 2012

Taco Soup

1 envelope taco seasoning
1-1/2 pounds ground beef
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Crushed tortilla chips and shredded cheddar cheese
Flour tortillas, warmed


In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Serve with tortillas. Yield: 8 servings (about 2 quarts).

My friend Sheri O'Neal shared this recipe at the office a few weeks ago. If you like tacos but not the mess this is perfect! Thank you Sheri. Recipe from Taste of Home

Linked at these great blog hops this week.


  1. Yummmm! I'm going to have to try that. It looks so easy.

  2. Yum, yum. Thanks for sharing with Simply Delish.


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