Taco Soup To Fill A Big Roaster
Hearty and flavorful taco soup perfect for feeding a large crowd, combining seasoned ground meat, beans, tomatoes, and chilis for a satisfying meal.
Ingredients
Instructions
- Brown and drain the 8 lb. ground meat.
- Chop the 4 large onions.
- In a large roaster, combine the browned ground meat, onions, ranch style beans, tomatoes, hominy, Ro-Tel tomatoes, green chilies, dry taco mix, and Hidden Valley dip mix.
- Mix all ingredients thoroughly.
- Simmer the soup for approximately 2 hours, stirring occasionally, until flavors meld and ingredients are heated through.
- Serve hot to a large crowd.
Tips & Substitutions
For added flavor, consider using a mix of ground meats like beef and turkey. If you're looking for a healthier option, swap the ground meat for lentils or black beans for a vegetarian version. Feel free to adjust the spice level by adding more green chilies or hot sauce. This recipe can easily be doubled or halved depending on your crowd size.
Serving Suggestions
Serve the Taco Soup hot, garnished with shredded cheese, sour cream, and fresh cilantro for a burst of flavor. This dish pairs beautifully with Nancy'S Tortillas for dipping or alongside a refreshing salad. Consider offering sides like Zingy Bean Dip or T & R'S Special Salsa to enhance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions, adding a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Soup To Fill A Big Roaster contains roughly 255 calories, with 14g protein, 39g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (29% of the Daily Value), protein (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 636mg per serving (28% 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 recipe in advance?
Absolutely! Taco Soup can be made a day ahead and stored in the refrigerator. The flavors will meld beautifully overnight, making it even tastier. Just reheat it on the stove or in the microwave before serving.
What can I use instead of Ranch Style beans?
If you can't find Ranch Style beans, you can substitute with pinto beans or black beans. Just be sure to season them with a bit of ranch seasoning or spices to mimic the flavor profile.
Is this dish suitable for freezing?
Yes, Taco Soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or microwave until heated through.
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).