fredda's taco soup

(1 rating)
Recipe by
Fredda Rosenbaum
Abilene, TX

I have served this soup often on cold nights during the holidays. In fact, it has become our Christmas Eve Dinner tradition! Family and friends have asked me to prepare it often. Photo from: http://www.kalynskitchen.com/2006/11/taco-soup-recipe-from-pinch-of-salt.html

(1 rating)
yield 8 -10
prep time 30 Min
cook time 1 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For fredda's taco soup

  • FOR THE SOUP
  • 1 lb
    lean ground beef
  • 1 md
    onion, chopped
  • 1 pkg
    taco seasoning mix
  • 1/2 c
    water
  • 1 can
    stewed tomatoes, diced (approx. 12-16 oz.)
  • 1 can
    rotel diced tomatoes & green chilis (approx. 12-16 oz.)
  • 1 can
    ranch style beans (approx. 12-16 oz.)
  • 1 can
    yellow hominy, drained (approx. 12-16 oz.)
  • 1 can
    baby corn, drained and cut in 1/2-1" pieces (approx. 12-16 oz.)
  • 1 pkg
    hidden valley ranch dressing mix
  • GARNISH/ACCOMPANIMENTS
  • 1 bag
    tortillia chips
  • 1-2 c
    shredded cheese - cheddar & monterray jack
  • 1 pt
    sour cream
  • 1 pt
    guacamole or diced avocado
  • 1 c
    sliced jalapenos

How To Make fredda's taco soup

  • 1
    1. Brown the ground beef
  • 2
    2. Just as the meat starts to brown, add the chopped onion. Stir and cook until the onion has become translucent.
  • 3
    3. Add the taco seasoning packet, and stir until the meat and onions are coated.
  • 4
    4. Add the water. Then add all of the remaining ingredients, including the ranch dressing mix.
  • 5
    5. Stir, stir, stir,
  • 6
    6. Once the mixture has come to a boil, cut the heat to simmer.
  • 7
    7. In about 1½ hours, the flavors are fully developed. If cooking on the top of the stove, stir every 5-10 minutes to keep from sticking. (In a slow cooker, it can stew for 6-8 hours.)
  • 8
    8. Serve with listed accompaniments. • Yellow corn tortilla chips • Grated cheddar & Monterrey Jack cheese • Sour cream • Guacamole • Sliced jalapeños
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