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Reviewed: Feb. 20, 2007

This is wonderful and is now one of my family's favorites! I gave it 4 stars because I had to add more tomato sauce and water (one 15 oz. can of each).

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LuvnMitch

	Cooking Level: Expert Home Town: Rison, Arkansas, USA Living In: Memphis, Tennessee, USA
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Reviewed: Feb. 4, 2007

This is a very good and easy recipe. My three and six year old ate it, so it has to be good.

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The only reason I didn't rate this recipe higher is because I don't think you can really call it "soup." I followed the recipe exactly. It's fast and easy and it tastes very good, but it's a very thick consistency, almost like a chili or a dip. You could probably even use it in taco shells or soft tortillas as a filler. We topped it with sour cream, green onions, and cheese & served with tortilla chips. It does freeze well, and I will make it again. It just wasn't exactly what I was looking for.

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DOLORES J

	Home Town: Houston, Texas, USA
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Reviewed: Oct. 17, 2006

This is a great basic taco soup recipe! To lengthen how far this goes add an extra can of tomatoe sauce, another cup of water, omit 1 pound of ground beef, add 1-2 more cans of rinsed, drained beans and more taco seasoning to taste.I also never use corn and sub in-you guessed it-more beans! I typically use these 3 beans in one batch- red kidney beans, garbanzo beans and black beans. But ANY bean will work here! Kick the flavor up by adding a small well drained can of diced green chilis and chopped olives. Put a dollop of sour cream and small handful shredded chedder in each bowl just before serving. Don't forget the hot sauce on the side for heat lovers! Thanks Patricia for such a fun, versatile recipe!

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CookinMama

	Cooking Level: Expert Home Town: Lancaster, Ohio, USA Living In: Redding, California, USA
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Reviewed: Sep. 13, 2006

Loved this!!! So does my family.

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1MEDFORD


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Reviewed: Aug. 4, 2006

This is the perfect taco soup -- nice and thick, and no kidney beans (I cant stand them!). I didnt like to use as much corn as called for, personal preference, and I also added garlic & my own spices as other reviewers had said.... I like my Mexican food with a nice heat, so I loaded in the cayenne and chili powder, cumin, red pepper flakes, etc. Leftovers are fantastic as well! Yum!

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sophie.

	Cooking Level: Intermediate Living In: Salem, Oregon, USA
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Reviewed: Feb. 6, 2006

This is a good recipe when you are tired of the regular tacos. It's also a good busy weeknight meal when you don't have a lot of time to spend on dinner. I found that this is more like a chili than a soup, and I added about 1.5 cups of chicken broth I had to use up and a can of water to thin it out some more. Even with all that extra liquid, it was still pretty thick. I also added about 2 cloves of chopped garlic, and extra chili powder and cumin, since one taco packet will flavor only 1 lb. of ground beef. I served this by breaking some tortilla chips in the bottom of the bowls, adding the soup and topping with shredded cheese and sour cream. Everyone enjoyed this, and I will make it again! Thanks!

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JenniferJarvis

	Cooking Level: Expert Home Town: Hatboro, Pennsylvania, USA Living In: Roanoke, Virginia, USA
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Reviewed: Feb. 2, 2006

This was quick, easy and yummy! Great for a busy weeknight meal. Topped with sour cream, shredded cheddar and sliced black olives. Had cantina chips for dipping. Could see adding shredded lettuce to the topping, just to add some greens. Will make again. Thanks!

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sugarmagnolia_fl

	Cooking Level: Intermediate Home Town: Columbus, Ohio, USA Living In: Atlantic Beach, Florida, USA
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Reviewed: Dec. 18, 2004

Very tasty and easy soup. I also added a can of beef broth. Would be a good way to use up leftovers. I also added 1/2 chopped onion, sliced carrot and some celery to get more vegies.

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Aug. 2, 2004

Excellent!!!! I added a big can on tomatoe puree and added and exta cup of water. I also added a package of faheta mix and it was delish!!!! Thanks for the great recipe!!!!

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Hawn

	Cooking Level: Expert Living In: Buffalo, New York, USA
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Reviewed: Nov. 25, 2003

We loved this recipe. Will make again. Thanks!!

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TIGHTLINE


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Reviewed: Jan. 22, 2003

I love this soup and I like to add Rotel to make it even spicier. Yum!

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AMYERIK99


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Reviewed: Jan. 22, 2003

Have recomended this recipe to many friends and family. The best ever!! Shannon

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Shannon


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