I love a recipe when you can just dump a bunch of cans in a pot and end up with an amazing dinner. This taco soup recipe is easy but delicious! Great in the slow cooker or not. Must try!
Walking through the grocery store, I tend to chat with anyone who will listen. I think I have become my mother. As a matter of fact, I *know* I have become my mother.
When I was a child, I thought my mother knew every person she ever met because she was always chatting with people in the store. I thought she was famous.
Her popularity might have only been in my imagination but one thing is certain, my mother has never met a stranger.
During a recent trip to the store, I ended up talking to another customer about ranch salad dressing. (Riveting conversation, I assure you.)
She mentioned how she used ranch dressing mix in Taco Soup. As she rattled off her Taco Soup recipe, it seemed like the easiest dinner ever. Two cans of this. Two cans of that. And I had two pounds of ground beef thawed in the refrigerator.
Taco Soup was my destiny.
Returning home, I started Taco Soup on the stove while the football game was on television.
Cook’s Note: You could easily make it in the slow cooker too if you needed a weeknight meal. Brown the ground beef first and soften the onion and celery before adding to the crock pot. Then, just dump everything in, cover, and cook for 6 to 8 hours.
Taco Soup is delicious served over rice or tortilla chips. We love it topped with slices of fresh avocado, a dollop of plain Yoplait Greek Yogurt, and fresh chopped tomatoes. You could also add cheese, jalapeños, and a squeeze of lime.
- 2 pounds lean ground beef
- 2 small or 1 large onions, diced
- 2 stalks celery diced
- 2 packets ranch seasoning mix
- 2 cups chicken beef, or vegetable broth
- 2 cans diced tomatoes with green chilies
- 2 cans pinto beans drained and rinsed well
- 2 cans black beans drained and rinsed well
- 2 cups frozen corn thawed (on defrost in microwave)
- 2 packets about 1/2 cup Old El Paso Taco Seasoning
- Cook ground beef, onion, and celery in a stock pot over medium-high heat until the meat is browned. Drain off any excess fat.
- Add remaining ingredients to the meat and vegetables. Cover and cook 20 to 30 minutes.