Recipe by Darla Williams
"Like a taco in a bowl! Serve with cheese, tortilla chips, and sour cream."
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lean ground beef
1 1/2 cups
1 (16 ounce) can
chopped stewed tomatoes, with juice
1 (15 ounce) can
kidney beans with liquid
1 (8 ounce) can
taco seasoning mix
avocado - peeled, pitted and diced
shredded Cheddar cheese
1 (12 ounce) package
corn tortilla chips
1 (8 ounce) container
I liked this recipe because it was easy to throw together and had a good flavor. We like a more hearty soup, so we upped the ground beef to a pound and added a can of whole kernel corn. Also added an entire packet of mild taco seasoning. We'd definitely make this one again. It's great with crushed tortilla chips and melted Monterrey/Cheddar on top. A great recipe that you can customize to your own taste. We added some fresh cilantro as another review recommended - definitely will do that again.
Sounded good, especially the comment of "taco in a bowl". To me this was just chili, and not even good chili. Won't be making this again.
Loved this quick and easy recipe as is... the second time I prepared it I added a packet of ranch dressing mix for a tangy kick and I omit the avocados only for my boyfriend... oh and we love it with fritos!!! Make extra because it's even better the next day!!
This recipe got !Two Thumbs Up! from my entire family. I did make some modifications so I am not sure that it is fair to rate it. I used 93/7 ground turkey by Honeysuckle White 1lb, half an onion about 1/2c, a can of diced tomatoes, can of pinto beans, Taco Seasoning I (recipe from this site) instead of the package seasoning, a 4oz. can of chopped green chilies, 1c water and not the 1 1/2c that was suggested and Taco Flavored shredded cheese. I didn't use any avocado only because I didn't have any on hand. I bet that would have made it even better and I am not sure that is even possible. Thank You Darla for this great recipe. It will surely be put into rotation as one of our regular meals. oops almost forgot that also added a can of drained corn.
I had to make this stretch for lunches next week plus use what I had on hand. I used ground turkey, two medium yellow onions, organic canned tomatoes, organic canned kidney beans, and organic tomato sauce. I made my own taco seasoning mix. To make this more filling and to add a little more flavor, I did add in one can Mexi-corn, rinsed and drained, an additional can of organic black beans, also rinsed and drained and a couple cloves of minced garlic. After tasting it, I did add in more taco seasoning. This was okay--good enough for what I needed. I think it would have been better with broth instead of water but I was in a hurry. My husband says it's the avocado that really does it for this recipe.
So so good! I worried about the avocado-I love them but never eat them hot and they do get hot as the soup is, but no fear, they were heavenly. Thanks for this recipe. I finally found my ideal taco soup! The only change I made was to use black beans as it was all I had on hand.
Absolutely delicious! I don't like it real soupy, so I drained the beans and used a 1/4 less water. The avocado really pulls it together! I sprinkled chopped green onions on the top as well.
Great taste, easy, full of color, and goes great with cornbread! Like chili, but still a soup. Will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 657
** Calories from Fat: 335
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