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Southern-Style Beef Taco Soup

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 10


  • 2 lbs ground beef
  • 2 cups diced Sweet Vidalia onion
  • 1 can 15 1/2-ounce pinto beans
  • 1 can 15 1/2-ounce black beans
  • 1 can 15 1/2-ounce dark red kidney beans
  • 1 can 15 1/4-ounce sweet white kernel baby corn, drained
  • 1 can 14 1/2-ounce Mexican-style stewed tomatoes
  • 1 can 14 1/2-ounce diced tomatoes
  • 1 can 14 1/2-ounce tomatoes with chiles (Rotel)
  • 1 can 4 1/2-ounce diced green chiles
  • Dash of Tabasco or hot pepper sauce optional
  • 1 pkg 1 1/4 ounce taco seasoning mix
  • 1 pkg 1-ounce ranch salad dressing mix
  • Corn chips for serving
  • Sour cream for garnish
  • Grated sharp cheddar or Mexican blend cheese for garnish
  • Sliced jalapenos for garnish
  • 1/2 bunch of cilantro chopped, for garnish


  • Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large stockpot.
  • Add the beans, corn, tomatoes, green chiles, hot sauce, taco seasoning, and ranch dressing mix, and simmer over low heat for about 1 hour in a pot on the stove.
  • Alternatively you can cook the soup in a slow cooker on low for about 6 hours which really makes the flavors meld together.
  • Serve with corn chips in the bowl and pour soup over the chips. Garnish each bowl with a dollop of sour cream, grated cheese, fresh cilantro and sliced jalapenos.