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Recipes

No Fail Taco Soup

December 17, 2018

Serves six people

With just enough spice to warm up a cold winter day, this delicious soup is easy enough for beginner cooks. You’ll want to get out your slow cooker or multi-cooker for this one. Equally good with leftover turkey or chicken instead of ground beef.

Ingredients

  • 1 pound lean ground beef
  • 1/2 yellow onion, diced
  • one 15-ounce can pinto beans
  • one 15-ounce can tomato sauce
  • one 10-ounce can mild Ro-Tel diced tomatoes and green chilies
  • 1 cup frozen corn kernels
  • one 1-ounce packet low sodium taco seasoning
  • 1-ounce packet dry ranch dressing mix
  • two 15-ounce cans water
  • For Garnish: shredded cheddar or cotija cheese, chopped green onions, tortilla strips, and/or sour cream

Instructions

  1. In a large pot, slow cooker or multi-cooker, brown meat with onion, taco seasoning and ranch dressing mix.
  2. Remove any excess fat.
  3. Add remaining ingredients and simmer for at least 20 minutes. Even better simmered in the slow cooker for 2 hours to allow the flavors to develop.
  4. Serve with shredded cheddar or crumbled cotija cheese, and corn tortilla strips, chopped green onion and sour cream.

Cook’s note

Use original Ro-Tel if you like a lot of spice. Made with the mild version, your guests can add heat to their taste with chopped jalapenos or hot sauce.

 



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