Sunday, October 14, 2012

Taco Soup



1 1/2 Lbs ground sirloin
1 large onion, chopped
1 32 oz box beef stock
1 15 oz can corn (with liquid)
1 15 oz can Mexican seasoned diced tomatoes (with liquid)
1 15 oz can pinto beans (with liquid)
1 15 oz can black beans (drained and rinsed)
1 15 oz can kidney beans (drained and rinsed)
salt to taste


In a large stock pot, cook the beef til no longer pink. You can drain the fat if you prefer. I leave it in, it makes for a richer soup. Add onion, cook just until it starts to soften. Add in taco seasoning, mixing it well into the ground meat. Add rest of ingredients, stir well. Bring to a boil over med/high heat. Reduce heat to low and let simmer another 30 to 40 minutes, stirring occasionally. Taste to see how much salt you'd like. You may also want a little more taco seasoning.

Garnish with your favorite taco toppings. My family really likes this with sour cream, cheese, tortilla strips, and maybe some fresh cilantro or diced green onion. SO GOOD!

Recipe adapted from my sister in-law, Jackie Kelly.
Taco seasoning from allrecipes. So much better than using a seasoning packet! Give it a try!
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  1. Great soup. The new Food on Friday is all about soup. It would be wonderful if you linked this in. Here's the link . Have a souper duper week!

  2. Great that you linked in, thanks. have a good one

  3. This looks great! I hope you will share this starting Wednesday night at The CSI Project. This week's challenge is Fall Foods and this is perfect!
    Come on over! Each week is a new craft challenge and Food sometimes!

  4. I love this, too! Thanks for sharing at MTM!


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