READY IN 50 mins

Taco Soup II

Read Reviews (136)

"This is a really good and easy recipe. Top with shredded cheese, and serve with chips." — Julie

Directions

In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
Top with shredded cheese, and serve with chips.

Kitchen-Friendly View

PREP 5 mins
COOK 45 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2007

Really, really good stuff!!! I substituted corn for the hominy and more kidney beans for the lima beans. I also added chopped fresh cilantro and sliced avocado on top - extremely tasty! The whole family liked this dinner so I will absolutely be making it again.

—littlehemmy

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Most Helpful Critical Review

Sep 09, 2011

I adjusted this recipe to suit our favorite ingredients and to make it a little lower in salt. I did not add the additional salt, I used three cans of organic black beans that I rinsed and drained instead of pinto-lima-kidney beans. I made my own taco seasoning mix and ranch dressing mix (sans salt) and instead of water, I used a low sodium beef broth. When I got all the ingredients mixed, the soup looked a bit thin to me so I threw in two 14 oz. cans tomato sauce and two cans drained and rinsed white corn. This was nice to come home to after a long afternoon and we enjoyed it. I'll make this again, with my changes.

—Sarah Jo

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165 Ratings

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Nov 17, 2007

Seriously, this is my favorite food. Ever. My mom always made it when I was little during the winter. I just made it again, and the best thing with this recipe: use your favorites! I put corn in it instead of lima beans, and I used jalapeños instead of chili peppers. I also made my own taco seasoning from a recipe on here (I think taco seasoning I) instead of the store package (I'm really big on my food being organic). I didn't add the ranch package either. Making my own seasoning made this even better than I could imagine! I love it with cheese and sour cream. Mmm, it's my guilty pleasure. And since there's only 2 of us here, this is enough for me to have dinner for a week or so, it's so good I don't mind eating it for days on end!! My boyfriend who hates beans even loves it! :)

—vernylynn

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Jan 22, 2003

Add a dollop of sour cream for the kids to tone down the spices. I used Mexican stewed tomatoes, butter beans, and substituted frozen corn for the hominy. Serve with corn chips (and guacamole). Fresh cilantro is wonderful and really compliments this soup.

—a59yankee

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Nov 02, 2006

This is AMAZING! I used shredded chicken instead of ground beef. (i'm not really a fan of ground beef so i think it made it better than it would have been otherwise) I also found that there wasnt quite enough liquid, so i doubled the water amount and therefore put in twice the amound of taco seasoning and ranch dressing mix. I also added a can of corn. It was fabulous! My husband loved it!

—Brianne

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Feb 04, 2006

Terrific & easy. I added a can of beef broth and some chopped carrot, celery and shredded cabbage for more vegies. Skipped the hominy as hubby doesn't care for it.

—SweetBasil

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Apr 02, 2007

This was FANTASTIC! ...and healthy! I only used about a 3/4 lb of lean ground beef. I can't imagine using 2 lbs, I think it would be way too chunky to be considered soup. I left out the Lima beans and hominey but added a can of corn instead. Topped it with a sprinkle of cheddar, light sour cream, fresh lime juice, avacado and several tortilla chips. I thought the idea of ranch dressing mix was rather strange but the taste of this soup was really impressive. Healthy and rather inexpensive meal!

—valleygirl

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Jan 16, 2006

Quick, tasty and super easy! I used 1 lb each of ground beef and ground turkey. Also, 2 cans petite-diced garlic tomatoes and no lima beans (added a little extra white hominy to make up for it). I decreased pepper to 1/2 tsp. and added a little extra water to make it soupier. I salted to taste (salty already because of the seasonings-did not need anywhere near a teaspoon). Served with dollop of sour cream, cheddar cheese and cilantro. Thank you!

—Melissajean

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Nutrition

Calories
669 kcal
33%

Carbohydrates
52.2 g
17%

Cholesterol
114 mg
38%

Fat
32.9 g
51%

Fiber
13 g
52%

Protein
38.5 g
77%

Sodium
2298 mg
92%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Taco Soup II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 669
** Calories from Fat: 296

% Daily Value *
** Total Fat 32.9g 51 %
** Saturated Fat 12.8g 64 %
** Cholesterol 114mg 38 %
** Sodium 2298mg 92 %
** Potassium 906mg 25 %
** Total Carbohydrates 52.2g 17 %
** Dietary Fiber 13g 52 %
** Protein 38.5g 77 %
** Sugars 6.1g
** Vitamin A 5 %
** Vitamin C 33 %
** Calcium 13 %
** Iron 72 %
** Thiamin 28 %
** Niacin 113 %
** Vitamin B6 34 %
** Magnesium 33 %
** Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.