What’s For Dinner? Taco Soup!

Alright, y’all… I’m back! Sorry I’ve been out so long. But just an update, recovery is going well and I’m getting better (more or less) every day. That being said, some days I’m sure I will not be up to posting (maybe more like most days at this point) and I’m still going to need take it slow and focus on my priorities (family). So please bare with me as I slowly work my way back up to par. But I promise to try and get back up to full speed soon. 🙂

So ANYWAY, what better way to make a come back than with a hearty, healthy, warm-your-tummy, delicious dinner?! Mmm-Mm! This soup absolutely hits the spot on a chilly night. It is so delicious and is a healthy comfort food for any night of the week. And this is an entirely shelf stable meal, with the exception of the optional ingredients and toppings… which is why they are optional. 🙂 I hope you enjoy it! I know my family sure does!

Taco Soup

Download Printable Version

  • 1 lb ground beef (or 1 pint or quart canned ground beef, depending on how ‘meaty’ you like it, plus the broth)
  • 2 Tbsp dried onion
  • 2 stalks celery, chopped into thin slices (optional from the garden)
  • 2 cans tomatoes, undrained (use whatever kinds you like… diced, stewed, etc)
  • 1 cup water*
  • 1 (15 oz) can kidney beans, undrained
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (8 oz) can tomato sauce
  • 1 pkg taco seasoning

Optional toppings (that I highly recommend if you have them available):

  • Cheddar cheese, grated
  • Crushed tortilla chips
  • Sour Cream


  1. Alright. There’s two ways to start this. If you’re using frozen/fresh meat, brown the meat together with the onions in a large stockpot. If using canned beef, just add the beef (with broth) and onion to the pot and sauté for just a bit until the onion starts to soften.
  2. Add the celery, tomatoes, water*, kidney beans, corn, tomato sauce, and taco seasoning. (*Note: If you are using canned beef with the broth you may not need to add the water. Save the water until all the ingredients are added and then see if it is too thick. Add as much water as needed to make it your desired thickness.)
  3. Simmer 30-40 minutes.
  4. Serve immediately with any of the optional toppings you desire. Enjoy!!
  5. Note: This freezes well. So if you have a small family, just make a full batch and then toss the leftovers in the freezer for an instant dinner on another night. (Just thaw in the fridge and then toss in a pot again to re-heat… or use the microwave. :))

Shop Taste of Home (Readers Digest)


One thought on “What’s For Dinner? Taco Soup!

  1. Ellen Tulloch says:

    Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more recipes.


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