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This Taco Soup recipe is for those nights that you want something really easy to make! I use the word soup lightly because it isn’t soupy at all. I love to make this on cold nights and serve it with shredded cheese, Tostada chips, and some avocado. Taco soup is excellent reheated, and it also freezes well, which my daughter in college enjoys! She loves coming home and then taking back freezer bags of mom’s home cooking.   

Taco Soup

Taco Soup

Yield = 12 servings


Brown the hamburger meat until done and then drain the grease. Add 2 cups of water, taco seasoning (I use my own, but a mild packet works also), ranch dressing mix, mild chili beans, and frozen corn. Stir well. Cover and simmer 15- 20 minutes or until corn is done. Serve in a bowl with shredded Monterey Jack cheese, Tostada chips ( I like the scoops), and even fresh sliced avocado.  For another great soup for a cold evening try my Chicken Tortilla Soup


Maurie Kay

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