Taco Soup II

Taco Soup II

155

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

50 m servings 669 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 2300 mg
  • 92%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. 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.
  3. Top with shredded cheese, and serve with chips.

Reviews

155
  1. 195 Ratings

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Most helpful positive review

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 whol...

Most helpful critical review

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 drain...

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 whol...

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 ...

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)....

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 drain...

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 wasn...

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.

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...

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)....

Excellent recipe. Even my husband loved it. I followed the recipe except used mexican corn instead of hominy and used 2 cups of water. This will be a regular in our house.