Sandra This Paula Deen Taco Soup Recipe is an easy and hearty recipe, which is made with ground beef and dry Ranch dressing mix. It’s the perfect weeknight dinner, ready in about 1 hour and 15 minutes.
Paula Deen Taco Soup Recipe Ingredients
- 2 pounds ground beef
- 2 cups diced onions
- 2.25 ounces canned sliced black olives, drained (optional)
- 8 ounces canned diced green chilies (Two 4-oz cans)
- 10 ounces canned diced tomatoes with chilies (like Rotel)
- 14.5 ounces canned diced tomatoes
- 14.5 ounces canned Mexican stewed tomatoes
- 15 ounces canned whole kernel corn, drained
- 15.5 ounces canned pink beans (like Goya brand)
- 31 ounces canned pinto beans (Two 15.5-oz cans)
- ½ cup sliced green olives, drained (optional)
- 1 (1 ounce) package dry ranch salad dressing mix
- 1 (1 ounce) package dry taco seasoning mix
- For Serving:
- Corn chips
- Sour cream
- Shredded cheese
- Sliced jalapenos
How To Make Paula Deen Taco Soup
- Brown the Beef and Onions: In a large soup pot or Dutch oven, cook the ground beef and diced onions over medium-high heat until the beef is no longer pink. Drain off any excess fat.
- Combine All Ingredients: Add all the remaining ingredients to the pot with the beef and onions: black olives, green chilies, all canned tomatoes, corn, pink beans, pinto beans, green olives, the ranch dressing mix, and the taco seasoning mix.
- Simmer the Soup: Stir everything together well and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour to allow the flavors to meld together.
- Serve with Toppings: To serve, you can place a few corn chips in the bottom of each bowl and ladle the hot soup over them. Top with your favorite garnishes like sour cream, shredded cheese, and sliced jalapeños.
Recipe Tips
- How to make this in a slow cooker? This recipe is perfect for the slow cooker. Simply brown the beef and onions as directed, drain the fat, and then add the cooked mixture and all other ingredients to a large slow cooker. Cook on LOW for 6 to 8 hours.
- Can I use different beans? Yes, this recipe is very flexible. If you don’t have pink or pinto beans, you can easily substitute them with black beans, kidney beans, or any other favorite.
- How can I adjust the spice level? The heat in this soup comes from the diced green chiles and the canned tomatoes with chiles (Rotel). For a milder soup, use “mild” versions of these products. For a spicier soup, use “hot” versions or add a pinch of cayenne pepper.
- Can I make this ahead of time? Absolutely. This soup is even better the next day as the flavors have more time to develop. It’s a perfect make-ahead meal for a busy week.
What To Serve With Taco Soup
This is a hearty, all-in-one meal that is traditionally served with a variety of fun toppings.
- Corn chips or tortilla chips (for dipping or crushed on top)
- A dollop of sour cream or Greek yogurt
- Shredded cheddar or a Mexican cheese blend
- Sliced fresh or pickled jalapeños
- Diced avocado
How To Store Taco Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: This soup freezes beautifully. Once cooled, transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Taco Soup Nutrition Facts
- Calories: 768 kcal
- Carbohydrates: 98g
- Protein: 39g
- Fat: 28g
- Fiber: 21g
- Sodium: 3085mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I drain the canned ingredients?
The recipe specifies to drain the corn and the olives. Do not drain the canned tomatoes or the beans, as the liquid from those cans adds important flavor and body to the soup.
Can I use ground turkey instead of ground beef?
Yes, lean ground turkey or ground chicken are great substitutes for a lighter version of this soup.
Is this soup very thick?
It’s a very thick and hearty soup, almost like a chili. If you prefer a thinner consistency, you can stir in 1-2 cups of beef or chicken broth.
Paula Deen Taco Soup Recipe
Description
A hearty, one-pot soup loaded with ground beef, beans, and corn, perfectly seasoned with both taco and ranch seasoning packets for a unique and delicious flavor.
Ingredients
Instructions
- In a large pot, brown the ground beef and onions; drain off the excess fat.
- Add all remaining ingredients (canned goods, ranch mix, taco mix) to the pot.
- Stir well, bring to a boil, then reduce heat, cover, and simmer for at least 1 hour.
- Alternatively, cook in a slow cooker on LOW for 6-8 hours.
- Ladle soup into bowls over a bed of corn chips.
- Serve hot with your favorite toppings like sour cream and shredded cheese.
Notes
- This soup is even better the next day, making it great for leftovers or meal prep.
- For a less salty soup, use low-sodium versions of the canned goods and seasoning packets.
- The recipe is very forgiving; feel free to substitute the beans with your favorites.
- For a thicker soup, let it simmer longer. For a thinner soup, add a cup of beef broth.
