A Different Twist on Taco Soup!

A friend shared her taco soup recipe with me.  It's a different twist on taco soup since it has canned cream soups added to the mixture.  The old standby recipe I've used for years is more like a chili while hers is creamy.

It's super quick to put together but does need to simmer a while to let the flavors develop.

Thanks, Tracie, for sharing with me!

Tracie Carter’s Taco Soup

1 lb. hamburger

Diced onion

Garlic powder

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 cans mixed vegetables

1 can Ro-tel tomatoes

1 can pinto or kidney beans

1 can chicken broth

1 cup milk

Taco seasoning

Brown meat with onions, add other ingredients and simmer for an hour.

I used pinto beans, mild Ro-tel and 5 tsp. of taco seasoning.

Taco Soup Recipe

This is one of those "throw it together and season to taste" recipes.  You can double or triple it for a large crowd.  It's also one that you can brown the meat and onions, then toss everything into a crock pot and cook slow all day.


TACO SOUP

1 lb. ground beef
1 onion, chopped
1 can pinto beans
1 or 2 cans diced tomatoes (depending on your preference)
1 can hominy (or corn--we just like the hominy better)
1 can Ranch Style beans
1 can blackeyed peas (optional)
1 small can chopped green chilies
1 package your favorite taco seasoning mix

I add a little chili powder and garlic powder to the pot sometimes too.

Brown the meat with the onions and dump everything else in the pan.  That's it!  You let it simmer for a few minutes and it's ready to serve with tortilla chips or cornbread.  I generally let mine simmer for 30-45 minutes at least or I'll cook it ahead and reheat it to serve later.

I've seen similar recipes that call for a package of Hidden Valley Ranch Dressing mix.  I don't use it.  It will cause the soup to stick to the pan and it's way too salty if the dressing mix is added.