Taco Soup IV Recipe - Allrecipes.com
Taco Soup IV Recipe
  • READY IN 30 mins

Taco Soup IV

Recipe by  

"A quick & easy recipe; great for when unexpected company shows up. Top with cheese, corn chips, sour cream and olives."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
  2. Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
  3. Top with cheese, corn chips, sour cream and olives.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Nov 04, 2006

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.

May 19, 2009

Great recipe, used Ranch style beans instead of plain pinto beans. Added more tomatoes. Simmered a bit longer and added 8 cups of water to make it more soup like. Served with sour cream and fritos. Awesome leftovers.

Aug 04, 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!

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).

Feb 06, 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!

Sep 17, 2010

Loved...my only changes were no tomato puree, a little more water, & some spices. Yum

Nov 18, 2009

I always add the taco seasoning to the ground round just after it has browned.. makes a diff. somehow. Also add a chopped green or yellow bell pepper. Carrots would be good too, as a poster mentioned below.


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  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1093 mg
  • 44%

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

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