taco soup

Are you on the hunt for easy recipes? Fall has arrived in Texas and I am filling our weekly meal plan up with lots of comfort food. Taco Soup is one of those.

That said, we recently took the leap and purchased an Angus bull and split the grass-fed beef for three other families. I am now on the hunt for tons of beef recipes to share with you, this being one of them.

This Taco Soup is one I’ve made for a couple of years. It is inspired by a similar slow cooker version. I made it one day when my brother and his wife and kids were visiting (back when we did my bedroom remodel and before his line of work moved him to Upstate New York). He has been asking me to share the recipe with him ever since and I am just how pulling it together for him. So James, this recipe is for you. Stay warm up there in New York this winter. And that cornbread in the background is a Trader Joe’s mix. I am totally mailing you a box. You’ll love it.

Ready for the recipe? It comes together quickly and is perfect for a busy weeknight!

Ingredients:

1 lb ground beef
1 T olive oil
1 pkt taco seasoning
1 pkt dry Ranch mix
1 clove garlic, minced
2 cans Rotel tomatoes
2 cans pinto beans
2 cans kidney beans
1 (16 oz) bag frozen corn
2 bean cans full of water

Add the olive oil to a large cooking pot.

Over medium heat, add in the ground beef and the garlic.

Brown the meat.

Add in the taco seasoning and dry Ranch mix.

Mix well.

how to make taco soup with trader joes taco seasoning

Toss in the frozen corn.

Add the Rotel tomatoes, juice and all.

Mix everything together well and continue to cook over medium heat for 2-3 minutes.

Add in all four cans of the beans. Juice and all.

Mix well.

Look at how amazing that looks.

Add in the water. Just use two of the empty bean cans.

Bring it to a boil and then reduce to a simmer for 30 minutes.

You can simmer longer if you want.

While it is simmering is when I bake my cornbread.

CREAMY TACO SOUP USING GROUND TURKEY

Here is an alternative way to make taco soup using ground turkey AND how to make it creamy while still keeping it lean.

And that is it.

I love to top mine with shredded cheese and a scoop of sour cream.

For kids who do not like soup, drain their soup and serve it over a bed of tortilla chips. Top with cheese and you have super easy nachos!

Have leftover soup? Use the leftovers another night to make Taco Soup Tostadas.

MORE RECIPES:

Recently we made the Crockpot Lady’s delicious Taco Soup. It made plenty and there was a decent amount of leftovers that I did not want to see go to waste.

I am all about making it once and serving it twice.

Here is how you transform soup into another meal…

Simply take your leftover soup and strain out the juice using a colander. Or, you can spoon out the meaty bean mixture removing the juice if that is easier for you.

You will need about 2-3 cups of the mixture.

Spoon a few heapings of the mixture onto your tostada shells.

Top with cheese if you choose.

Bake in a 350 degree oven for 15 minutes or until the cheese is melted.

Remove the tostadas from the oven and top with your favorite yummy stuff like lettuce, sour cream, salsa or guacamole.

Plate it up and dinner is done.

Easy breezy, hua?

And how do you like this nifty recipe printable, just for you!

Taco Soup Tostadas

Recipe Type: Lunch or Dinner

Author: Crystal & Co

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6

A perfect way to use up leftover Taco Soup. Serve with your favorite side of rice. You could also substitute the tostada shells for taco shells.

Ingredients

2-3 cups of leftover Taco Soup
1 Box Tostada Shells
Toppings: cheese lettuce, sour cream ,salsa, guacamole, etc.

Instructions

Preheat the oven to 350 degrees.
Drain the leftover Taco Soup with a strainer or simply spoon the meat and bean mixture onto the tostada.
Top with cheese if desired.
Bake for 15 minutes or until the cheese is melted.
Once done, plate it up and top with lettuce, sour cream, salsa, guacamole or toppings of your choice.

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