Saturday, February 4, 2012

Taco Soup

(This recipe was first posted in conjunction with the Meijer Ad Week of 2/5/12 - 2/11/12)

This soup could easily be labeled "Dump Soup" because that's about how it's made.  Just fry up the ground beef and dump in a bunch of other stuff.  Super fast, and super delicious!

1 pound ground beef, cooked and drained
2-3  15 oz cans chili beans (mild, if available in different heats)
1  15 oz can corn
1  15 oz can tomato sauce
1  15 oz can diced tomatoes
1  1/2 cups water
1  4 oz can diced green chilies
1 envelope dry ranch dressing/dip mix
1 envelope taco seasoning
Crushed corn chips, sour cream, and cheddar cheese for topping if desired.

Dump all ingredients into a large pot.  Do NOT drain any of the cans.  Cook over medium heat, stirring occasionally, about 30 minutes, or until heated through and bubbling slightly.  Top each bowl of soup with shredded cheddar cheese.  Allow to melt slightly, then top with chips and sour cream if desired.

Options and Tips
  • Whether you use two or three cans of beans will depend on how well your family likes beans...or how far you need to stretch the soup!  The original recipe calls for three cans, but I prefer to use only two, because the soup is chunky enough for us with only two cans of beans. 
  • Leftovers freeze well, and are also great for lunch! 
This recipe was given to me by Kim Scholten.

This recipe is linked to Meals4Sharing over at


  1. This was so easy to make and so good! Will be making this again for sure!

  2. Really good, really easy, family impressed, thats all I ask for. Thanks for the recipe

  3. Super easy and makes a ton!! Used venison instead of beef and you would never know!