Recipe
Soup, Chili & Stew
Taco Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. lean ground beef | ||
| 2 large onions, chopped | ||
| 2 (15 oz each) cans diced tomatoes | ||
| 2 (10 oz each) cans tomatoes with green chilies | ||
| 2 (15 oz each) cans pinto beans | ||
| 2 (15 oz each) cans ranch-style beans | ||
| 2 (16 oz each) cans whole kernel corn | ||
| 2 envelope(s) taco seasoning | ||
| 1 bag(s) corn chips | ||
| 1 packet(s) shredded Cheddar cheese |
Directions
- Brown ground beef and onions in a large saucepan over medium heat until beef is crumbly. Drain.
- Stir in tomatoes, tomatoes with chilies, pinto beans, ranch-style beans and kernel corn. Stir in the taco seasoning. Simmer for 30 to 45 minutes over medium heat.
- To serve, place corn chips in the bottom of each soup bowl. Pour soup over the chips and top with shredded cheese.