A lady at church gave me this recipe when I got married, and I’m sure I’ve made it well over 100 times. I like to serve Taco Soup with toppings like cheese, sour cream, avocado, cilantro, lime and Fritos.


Taco Soup


2 teaspoons olive oil

1 small onion, minced

1 pound lean ground beef

1 package taco seasoning mix (1/4 cup)

1 16-ounce can pinto beans (rinsed)

1 16-ounce can kidney beans (rinsed)
1 28-ounce can diced tomatoes
1 1o-ounce can Rotel tomatoes

1 4.5-ounce can green chilies
1 cup frozen corn

1 32 ounce box beef stock
toppings: Fritos, grated cheese, avocado, sour cream, green onions, cilantro, limes


In a large pot, heat olive oil over medium heat.  Add onions and cook until translucent (about 4-5 minutes).  Add ground beef and cook until browned.  Sprinkle with taco seasoning and stir to combine. Add the beans, tomatoes, Rotel, green chilies, corn, and beef stock.  Stir and simmer, uncovered, for 20 minutes.