Taco soup is incredibly easy to prepare, making it a perfect choice for both beginner and seasoned cooks. With simple steps like browning ground beef, combining ingredients, and letting it simmer, this dish doesn’t require extensive culinary skills.
The recipe is highly adaptable. You can easily customize it to suit your dietary preferences or what you have on hand. By making taco soup, you can enjoy a flavorful, easy-to-make dish that brings a festive touch to your meal times.
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Why Make Taco Soup?
Loaded with protein from the ground beef and beans, along with vitamins from vegetables like tomatoes and corn, taco soup is a nutritious meal. It’s a great way to incorporate a variety of food groups into your diet in a single bowl.
Taco soup is suitable for any occasion, whether it’s a casual family dinner, a potluck, or a game day gathering. It’s easy to make in large batches, ensuring there’s enough to feed a crowd or provide leftovers for the week.
The warm, savory flavors of taco soup offer comfort, especially during cooler months. It’s a dish that wraps you in warmth and nostalgia, reminding many of home-cooked meals and family gatherings.
Using pantry staples like canned beans, tomatoes, and spices, taco soup is a budget-friendly option. It provides a satisfying meal without breaking the bank, making it ideal for those looking to save while still enjoying delicious food.
If you want to make this low sodium look for canned items that say that and low sodium taco and ranch seasoning.
Ingredients Needed for Paula Deen’s Taco Soup
- 2 lbs ground beef
- 2 cups diced onions
- 2 (15 ½ ounce) cans pinto beans
- 1 (15 ½ ounce) can red kidney beans
- 1 (15 ½ ounce) can whole kernel corn, drained
- 1 (14 ½ ounce) can Mexican-style stewed tomatoes
- 1 (14 ½ ounce) can diced tomatoes
- 1 (14 ½ ounce) can tomatoes and green chilies
- 2 (4 ½ ounce) cans diced green chilies
- 1 (4 ⅝ ounce) can black olives, drained and sliced
- 1⁄2 cup green olives, sliced (optional)
- 1 (1 ¼ ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
How to Make Paula Deen’s Taco Soup
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.
Enjoy this nostalgic treat that brings back the fun and flavors of childhood!
Delicious Pairings for Taco Soup
- Sides and Toppings
- Tortilla Chips: These crunchy chips are perfect for scooping up the soup. You can also crumble them on top for added texture.
- Toppings:
- Sour Cream: A dollop of sour cream on top of each bowl helps to cool down the heat and adds a creamy contrast to the soup.
- Guacamole: The creamy and rich flavors of guacamole pair perfectly with the spices in the soup. Serve it as a side or as a topping.
- Cheese: Sprinkle shredded cheese like cheddar, Monterey Jack, or queso fresco on top of the soup for a melty, cheesy layer.
- Avocado Slices: Fresh avocado slices add a creamy texture and mild flavor that complements the soup’s spiciness.
- Cilantro and Lime: Fresh cilantro leaves and a squeeze of lime juice can brighten up the flavors and add a touch of freshness.
- Margaritas: A classic beverage to pair with any Mexican-inspired dish. Choose from frozen or on-the-rocks options.
- Mexican Beer: Light and crisp beers like Corona or Pacifico can balance the rich flavors of the soup.
- Horchata: This sweet and creamy rice drink can provide a refreshing contrast to the spicy soup.
If you enjoy Paula Deen Recipes Try:
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Paula Deen’s Taco Soup
- Prep Time: 5 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 15 min
- Yield: 8 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Taco soup is incredibly easy to prepare, making it a perfect choice for both beginner and seasoned cooks. With simple steps like browning ground beef, combining ingredients, and letting it simmer, this dish doesn’t require extensive culinary skills.
- 2 lbs ground beef
- 2 cups diced onions
- 2 (15 ½ ounce) cans pinto beans
- 1 (15 ½ ounce) can red kidney beans
- 1 (15 ½ ounce) can whole kernel corn, drained
- 1 (14 ½ ounce) can Mexican-style stewed tomatoes
- 1 (14 ½ ounce) can diced tomatoes
- 1 (14 ½ ounce) can tomatoes and green chilies
- 2 (4 ½ ounce) cans diced green chilies
- 1 (4 ⅝ ounce) can black olives, drained and sliced
- 1⁄2 cup green olives, sliced (optional)
- 1 (1 ¼ ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
Instructions
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.
Notes
Enjoy this nostalgic treat that brings back the fun and flavors of childhood!
