Taco Soup

Submitted by: Donna on January 19, 2011

This is a Mexican-flavored variation on chili where you can actually use leftovers. I make it different every time depending on what is in the fridge. I have had friends put it on tortillas, eat it in a bowl, or use it as a dip.

Servings: 6   Prep Time: 10   Cook Time: 40  


1 lb ground meat
1 packet taco seasoning mix
2 -16 oz cans diced tomatoes
1 packet ranch dressing mix
1-16 oz can hominy
1-16 oz can lima beans
1-16 oz can Mexican corn
1 16 oz can black beans
1-16 oz can red kidney beans
1 16 oz can pinto beans


Brown ground meat and drain fat. Add the taco seasoning and dressing mix and 1 cup water. Bring to a boil. Turn the heat down and add all the vegetables. Cover and simmer for 30 minutes, stirring occasionally.

Serve with cheese, sour cream, guacamole, and tortilla chips or Fritos.

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