Easy Taco Soup Recipe
When I was a little girl growing up in Southern California, there was nothing I knew better than good Mexican food. We had all sorts of authentic, rich, spicy and hearty Mexican food, which made my taste buds sizzle and happy to be alive. And tacos were definitely on that list!
Tacos have always been one of my favorite meals—not only for myself, but also for my husband and kids as well. Not only are they incredibly easy to make, but they can also be as simple or as creative as you want them to be. Do you want just beef and cheese? Sounds great! Or, do you want to add in corn, lettuce, peppers and beans? Sounds great, too! Whatever you want for your tacos, you can have, and that’s the beauty of it.
Personally, my family makes tacos at least a few times each month, because they’re so inexpensive and super easy to make. So when I heard about this taco soup recipe, I was immediately on board! My favorite food, but in soup form? Sign me up!
Once I found this recipe, I knew I had to give it a try. So, I made it the other night for my family. My husband loved it, mostly because he loves anything with meat and a little bit of kick. My kids, on the other hand, may have thought it was a little bit spicy, which is understandable.
But, the beauty of this recipe is that it can be adapted to practically any ingredients you want. If someone in your family doesn’t like green chilies, no worries. Just take them out. If you want to add in another vegetable or bean, go for it! It’s all about creativity with this easy taco soup.
This taco soup is a great meal on its own, or it can be a delicious side dish for a hearty meal. Have it for lunch, or pair it with something else for dinner. Or, if you’re like me and constantly running late, it could even be a quick re-heated breakfast… I’m just saying.
Even I, knowing my authentically delicious Mexican food, can approve this taco soup. I’ll definitely be making it more often for my family, and adapting the recipe as I go along to fit everyone’s tastebuds. Heck, it’s so easy to make, I may even make more than one bowl, just for each person!
Check out this easy taco soup recipe below and let me know how it goes over with your family. Did they love it as-is, or did you have to cut/add a few ingredients? Read some common questions I receive about the recipe and be sure to reach out with any other questions or comments you have to share. I hope you love this easy taco soup recipe as much as I have!
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TOP QUESTIONS I GET ASKED ABOUT THIS RECIPE:
What should I serve with taco soup?
What you serve with your taco soup depends on what meal you’re having, and how you want the palette to go. Something I love with our taco soup is some cheesy pull-apart bread, and maybe a delicious avocado salad on the side. The flavors definitely compliment each other! Afterwards, my kids usually bring out some ice cream for everyone to gobble down. It might not be the most perfect fit, but it’s perfect for our family.
Is taco soup healthy?
This can depend on what ingredients you choose to add or take out of your taco soup recipe. This taco soup is packed with a variety of vegetables and tasty ground beef, so I would say it’s a healthy option to enjoy for dinner. If you want to try something a little leaner, you could choose chicken instead of beef, or add in more vegetables to the soup and skip some of the seasoning mixes.
Can you freeze taco soup?
Yes! As long as a soup isn’t cream-based, it can usually freeze pretty well. Once prepared, just store the soup in a plastic gallon-sized bag, then dump it into a pot and let it simmer on the day you want to eat it. Easy to make, easy to prepare, easy to store!
Easy Taco Soup Recipe
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz) chopped green chilies, optional
1 envelope ranch salad dressing mix
In a cast iron dutch oven or big pot of your choice, cook beef over medium heat until no longer pink; drain off the liquid.
Add taco seasoning and mix it well.
Stir in the remaining ingredients.
Bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
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