Lynda'S Taco Soup
A hearty and flavorful taco soup combining ground beef, beans, corn, and tomatoes, seasoned with ranch and taco spices—perfect for a comforting, quick family meal.
Ingredients
Instructions
- Brown the ground beef with chopped onions in a large pot.
- Drain off any excess fat from the meat mixture.
- Mix together the dry ranch dressing mix and taco seasoning in a small bowl.
- Stir the seasoning mixture into the cooked meat and onions.
- Add the undrained pinto beans, whole kernel corn, and stewed tomatoes to the meat mixture and stir well.
- Simmer the soup for about 20-30 minutes to allow flavors to meld.
Tips & Substitutions
For added depth of flavor, consider using a mix of ground beef and turkey. If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce. You can also substitute pinto beans with black beans or kidney beans based on your preference. Serve with tortilla chips for a delightful crunch or use leftovers to create a hearty taco salad.
Serving Suggestions
This taco soup pairs beautifully with cornbread or a fresh garden salad. Top with shredded cheese, sour cream, or avocado for added creaminess. For a complete meal, serve with tortilla chips or alongside Mom'S Tamale Pie for a comforting dinner that everyone will love.
Storage & Reheating
Store any leftover taco soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water if it thickens too much. It also freezes well for future meals; just thaw and reheat when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Lynda'S Taco Soup contains roughly 811 calories, with 49g protein, 84g carbohydrates, and 34g fat. It is an excellent source of protein (98% of the Daily Value), dietary fiber (58% of the Daily Value), and iron (40% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco soup vegetarian?
Absolutely! You can replace the ground beef with a plant-based meat substitute or simply omit it and add more beans and vegetables for a hearty vegetarian version. Using vegetable broth instead of water can enhance the flavor as well.
How can I make the soup spicier?
To increase the heat, you can add diced jalapeños, a teaspoon of cayenne pepper, or a splash of hot sauce to the soup. Adjust the amount according to your heat preference, and feel free to garnish with spicy salsa when serving.
Can I use fresh ingredients instead of canned?
Yes, you can use fresh beans, corn, and tomatoes instead of canned. Just make sure to cook the beans beforehand and use about 2 cups of fresh corn and 4-5 fresh tomatoes diced. Adjust cooking time as needed to allow the flavors to meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).