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Contest-Winning Taco Soup

I have to admit that when a good friend gave me this recipe, I wasn't certain I'd like it. But, after one taste, I changed my mind! My husband loves it—especially when the weather's cold. I've also fixed Taco Soup for my parents and in-laws, and taken it to church suppers. We live in a small oil-field town, and have two children, 7 and 5. I grew up on a ranch in the panhandle of our state, though, and even today I find I sure miss the country at times!
  • Total Time
    Prep: 5 min. Cook: 40 min.
  • Makes
    10 servings


  • 2 pounds lean ground beef (90% lean)
  • 1 small onion, chopped
  • 3 cans (14-1/2 ounces each) stewed tomatoes
  • 1-1/2 cups water
  • 1 can (16 ounces) lima beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) hominy, drained
  • 3 cans (4 ounces each) chopped green chilies
  • 1 envelope taco seasoning
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese, optional
  • Tortilla chips, optional


  • In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.
Nutrition Facts
1 cup: 302 calories, 7g fat (3g saturated fat), 44mg cholesterol, 1746mg sodium, 34g carbohydrate (4g sugars, 7g fiber), 24g protein.

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Average Rating:
  • Mbusceme
    Feb 14, 2016


  • Grace1018
    Sep 21, 2014

    This was fabulous. I left out the Lima beans only because my husband is not a fan. I did throw all in crock pot on high for four hours. I served with pumpkin corn bread from Trader Joes.

  • allymay8
    Sep 7, 2011

    This soup is delicious! After only serving it once, family members were requesting it! very easy too!

  • gloriawalt
    Mar 7, 2011

    I love this soup. It is hearty, satisfying, and quick. I used all pinto beans and whole kernal corn. So good with cornbread!

  • mnrweiss
    Oct 29, 2009

    This is sooo delicious with a dollop of sour cream. Instead of lima beans, I use 2 cans of kidney beans.