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Paula Deen Taco Soup

Paula Deen taco soup simmers ground beef, beans, corn, tomatoes, taco seasoning, and ranch mix into a hearty one-pot meal. An uncovered hour of simmering blends the flavors while leaving the soup chunky and satisfying.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef
  • 2 cup onion diced
  • 2 can (15 oz) pinto beans undrained
  • 1 can (15 oz) kidney beans undrained
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.5 oz) Mexican-style stewed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 2 package (1.25 oz) taco seasoning mix
  • 1 package (1 oz) ranch dressing mix
  • 2 cup water

Equipment

  • 1 8-quart pot

Method
 

  1. In an 8-quart pot over medium-high heat, cook the ground beef and onion for 8 to 10 minutes, breaking up the beef, until the beef is browned and reaches 160°F. Drain excess grease.
  2. Add the pinto beans, kidney beans, drained corn, stewed tomatoes, diced tomatoes, tomatoes with green chiles, taco seasoning, ranch dressing mix, and water; stir to combine.
  3. Bring the soup to a boil over medium-high heat.
  4. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.

Notes

For the best texture, break the beef into small pieces as it cooks and stir the soup occasionally while simmering. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a leaner option, ground turkey can replace the ground beef.