Name: Taco Soup
Ingredients: 2 pounds ground chuck (I use 85%/15%); 1 sweet yellow onion, peeled and chopped; 2 cans pinto beans, undrained; 2 cans light red kidney beans, undrained; 2 cans sweet yellow corn, undrained; 3 cans petite diced tomatoes, undrained; 1 can Rotel tomatoes, undrained; 2 packages Taco seasoning mix; 1 package dry Ranch dressing mix; (Optional) shredded cheese; (Optional) Tostito chips or Frito chips; (Optional) sour cream

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Taco Soup

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There are so many recipes of this soup out there that are almost all alike. This is just the one I use and I have no idea where it came from to give credit to anyone. However, both of my sons live away from home now and use this site for “Mom’s recipes” so that’s why I’ve added this one.

Ingredients

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2 pounds ground chuck (I use 85%/15%)
1 sweet yellow onion, peeled and chopped
2 cans pinto beans, undrained
2 cans light red kidney beans, undrained
2 cans sweet yellow corn, undrained
3 cans petite diced tomatoes, undrained
1 can Rotel tomatoes, undrained
2 packages Taco seasoning mix
1 package dry Ranch dressing mix
(Optional) shredded cheese
(Optional) Tostito chips or Frito chips
(Optional) sour cream

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Instructions

Brown ground beef and chopped onion until the ground beef is cooked completely. Drain the grease.
Add all the remaining ingredients and stir well. Bring to a low boil and reduce to a simmer until it’s heated completely.
Top with any optional ingredients you choose
I quite often make this the night before and pour into my Crock Pot insert and put the insert in the fridge overnight. Before I leave in the morning I put the insert in my Crock Pot and cook on low while I’m gone. It just needs to heat it well and it can cook a little, too. My Crock Pot switches to “Warm” after the time I set it to.