Taco Soup is a beloved American Tex-Mex–inspired comfort dish that combines the heartiness of chili with the zest of tacos. Popular in the American South and Midwest, it’s a one-pot wonder known for its bold flavor, easy preparation, and flexibility. This recipe blends ground beef, beans, tomatoes, and hominy with taco seasoning and ranch dressing mix for a savory, slightly tangy profile. Its origins trace to the mid-20th century home-cooking trend of “dump soups,” prized for quick, crowd-pleasing meals. It’s hearty, flavorful, and perfect for weeknights or gatherings, especially topped with cheese and green onions.
Equipment
- 1 large pot
Ingredients
- 2 lbs ground beef
- 1 onion (large, chopped)
- 12 oz green chillies (chopped or diced)
- 1 can pinto beans (rinsed and drained)
- 1 can yellow hominy (drained )
- 1 can kidney beans (rinsed and drained)
- 1 can lima beans (drained)
- 43 ½ oz tomatoes (chopped, 3 cans)
- 2 packs Lowry's taco seasoning
- 1 pack dry ranch dressing mix (* secret ingredient)
- 1 ½ cups water
- 1 dash salt
- 1 tsp black pepper
- Cheddar cheese (garnish, to taste)
- green onion (chopped, garnish, to taste)
Instructions
Step 1: Brown the Meat
- Brown 2 pounds of ground beef with 1 large chopped onion in a large pot.
- Rinse the browned meat with hot water to remove fat while retaining flavor.
Step 2: Combine Ingredients
- Add green chilis, pinto beans, yellow hominy, kidney beans, lima beans, and chopped tomatoes to the pot.
Step 3: Season and Mix
- Stir in taco seasoning, ranch dressing mix, salt, pepper, and water.
Step 4: Simmer
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Step 5: Serve
- Garnish with shredded cheddar cheese or chopped green onions. Serve warm.
Tips
- Substitute ground turkey or chicken for a lighter option.
- Add corn kernels for extra sweetness and texture.
- Use hot green chilis for a spicier version.
- Freeze leftovers for up to three months.
- Top with sour cream, avocado, or crushed tortilla chips for added richness.
Transcription of the Original Recipe
Read or copy the transcription
Taco Soup Brown 2 pounds of ground beef with 1 large onion. (Rinse the browned meat with hot water and you get rid of the fat but not the flavor.) Add 3 cans (4 oz) .chopped or diced green chilis 1 can pinto beans rinsed and drained 1 can yellow hominy drained (find near corn) 1 can kidney beans rinsed and drained 1 can lima beans drained 3 (14 1/2) cans chopped tomatoes 2 packs of Lowrys taco seasoning *1 pack of dry ranch dressing mix 1 1/2 cups water ( I added a little more but the soup does get soupy as you simmer it. salt (dash) pepper 1tsp SIMMER ALL FOR 30 MIN. AFTER IT COMES TO A BOIL DELICIOUS!!!!!!!!! Garnish with cheddar cheese or chopped green onion if you want to. * secret ingredient
From Transcription to Instructions
We tried to stay true to the typed recipe but make it easier to follow at your stove: we broke that compact list into five simple steps so you brown and rinse the meat first, add the beans/corn/chiles next, then stir in the taco and ranch mixes before you simmer. The card’s shorthand “3 cans (4 oz)” is shown as 12 oz on the site, which helps when you’re shopping, and the site also gives 1½ cups water while the card still reminds you can add a bit more as it cooks.
Nutrition
Serving: 1.5cupsCalories: 340kcalCarbohydrates: 30gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 65mgSodium: 880mgPotassium: 860mgFiber: 8gSugar: 6gVitamin A: 900IUVitamin C: 18mgCalcium: 120mgIron: 4mg
