Taco Soup
Author: Anita
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
  • 1 lb ground beef
  • 1 cup chopped onion (about 1 medium)
  • 2 10 oz cans Rotel diced tomatoes with green chiles
  • 1 15 oz can black beans
  • 1 15 oz can corn
  • ½ cup diced green chiles
  • 1½ tbsp taco seasoning
  • 1½ tbsp Hidden Valley Ranch Seasoning
  • 1 cup shredded sharp cheddar cheese
  • tortilla chips
  • sliced black olives for garnish
  1. Brown the ground beef and onions in a skillet. Drain, then transfer to a slow cooker or stockpot.
  2. Add the tomatoes, black beans (do not drain), corn (do not drain), green chiles, taco seasoning, and ranch dressing mix.
  3. Cook in slow cooker on low for 6-8 hours or simmer in stockpot on stove for 1 hour.
  4. Serve topped with shredded cheese, broken tortilla chips, and olives.
  5. Enjoy!
I had a request in the past week or so for a taco soup recipe, so I looked over some taco soup variations and came up with this easy classic version. Plus it's plenty nutritious and totally satisfying. For me, this recipe is one that I always have the ingredients for in my pantry and freezer. Ground beef, Rotel tomatoes with chiles, frozen or canned green chiles, canned black beans, canned corn. I have large containers of taco seasoning and Hidden Valley Ranch Dressing seasoning & salad dressing mix (available at Costco and other places). So I can make it in a moment's notice.

This is also always good whether you make it mild, medium or hot. You just control this with the green chiles and the type of Rotel tomatoes you use. The basic soup tastes really good, but for it to be "taco soup" you gotta have plenty of cheese and tortilla chips. Try it, you'll like it!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/taco-soup/