This easy-to-prepare taco soup combines pantry staples with ground beef for a filling meal. It can be made using either a slow cooker or a stovetop pot for convenience.
List of ingredients
- 1 ounce ranch salad dressing mix – adds tang and creaminess.
- 1 1/4 ounce taco seasoning mix – provides the primary spice base.
- 2 cans diced green chilies – for mild heat.
- 1 can tomatoes with chilies – adds acidity and flavor.
- 1 can diced tomatoes – provides texture.
- 1 can Mexican tomatoes – adds authentic regional flavor.
- 1 can whole kernel corn, drained – adds sweetness and crunch.
- 2 cans pinto beans – provides protein and thickness.
- 2 cups diced onions – for aromatic base.
- 1/2 cup sliced green olives – optional for salty tang.
- 1 small can sliced black olives, drained – optional for salty tang.
- 2 pounds ground beef – the main protein source.
- Chopped green onions – for fresh garnish.
- Grated cheese – for rich topping.
- Sour cream – to balance the spice.
- Corn chips – for crunch.
- Sliced jalapenos – for extra heat.
step-by-step instructions
- Brown the meat: In a large skillet, cook the ground beef and diced onions until the beef is fully browned.
- Remove grease: Drain the excess fat from the skillet to prevent the soup from becoming oily.
- Combine base: Transfer the cooked ground beef and onion mixture into a stockpot or a slow cooker.
- Add components: Stir in all the canned vegetables, tomatoes, and the two seasoning mixes.
- Cook: If using a slow cooker, set it to low heat for 6 to 8 hours. If using a stockpot, simmer over low heat for 1 hour, stirring occasionally to prevent sticking.
- Garnish and serve: Ladle the soup into bowls and top with corn chips, sour cream, cheese, and jalapenos.
Optimal Beef Selection and Prep
Select 85% to 90% Lean Ground Beef
Using beef in this lean range provides enough fat for flavor without making the broth greasy. If you use a leaner cut, the soup may lose some of its richness.
Brown Meat in Small Batches
To ensure the beef sears rather than steams, brown it in batches if your skillet is small. This creates a better flavor profile through the Maillard reaction.
Thoroughly Drain Excess Fat
Drain the fat using a colander or a spoon before adding the meat to the pot. This keeps the final broth clear and prevents a layer of oil from forming on top.
Seasoning and Flavor Enhancements
Using Pre-Packaged Seasoning Mixes
Store-bought ranch and taco mixes provide a consistent flavor and reduce prep time. Ensure the ranch mix does not contain any dairy additives if you are avoiding them.
Creating Homemade Taco Seasoning
Combine chili powder, cumin, paprika, oregano, and coriander for a fresh alternative. This allows you to control the salt level and the intensity of the spice.
Adjusting the Heat Level
For a milder soup, choose canned tomatoes without added chilies. If you prefer more heat, increase the amount of diced green chilies or add fresh cayenne pepper.
Balancing Salt Content
Since canned goods and seasoning packets are high in sodium, rinse the pinto beans and corn thoroughly. This simple step significantly reduces the overall saltiness of the dish.
Vegetable and Legume Variations
Swap Pinto Beans for Red Kidney Beans
Red kidney beans offer a firmer texture and a slightly different flavor than pinto beans. They maintain their shape well during long slow-cooker cycles.
Incorporate Fresh Sautéed Vegetables
Add diced carrots or celery during the browning phase for extra nutrients. These vegetables blend well with the savory profile of the taco seasonings.
Using Frozen Corn instead of Canned
Frozen corn often has a sweeter, crisper taste than canned varieties. Thaw the corn briefly and drain any excess water before adding it to the pot.
Adding Red Beans for Nutty Tones
Red beans provide a denser consistency and a nutty taste. Use them in a 50/50 split with pinto beans for a more complex texture.
Customized Serving Ideas
Classic Taco Topping Combinations
Top each bowl with shredded sharp cheddar and a dollop of sour cream. These cool ingredients balance the heat from the green chilies and taco spices.
Pairing with Moist Cornbread
Serve the soup with warm, buttery cornbread on the side. The sweetness of the bread complements the savory and salty notes of the beef and olives.
Adding Fresh Avocado Slices
Add sliced avocado or a scoop of guacamole to the top of the soup. The creamy fat of the avocado enhances the overall mouthfeel of the broth.
Serving with Mexican Rice
Pair a small portion of cilantro-lime rice with the soup for a more substantial meal. This is an excellent option for those who want more carbohydrates.
Storage and Preservation Methods
Refrigeration Guidelines
Store leftover soup in airtight containers in the refrigerator for 3 to 5 days. Ensure the soup is cooled slightly before sealing to prevent condensation.
Freezing for Long-Term Use
Transfer the soup into freezer-safe bags or containers, leaving a small amount of space for expansion. This soup can be kept in the freezer for 3 to 6 months.
Proper Thawing Process
Move frozen soup to the refrigerator 48 to 72 hours before you plan to eat it. This slow thaw preserves the texture of the beans and vegetables.
Best Reheating Techniques
Heat the soup on a stovetop over medium-low heat, stirring occasionally. If using a microwave, heat in short intervals and stir in between to ensure even warming.
Dietary Modifications
Making a Vegetarian Version
Replace the ground beef with two additional cans of beans or a plant-based meat substitute. Use vegetable broth if the soup needs additional liquid for consistency.
Creating a Dairy-Free Alternative
Substitute the sour cream with a cashew-based cream or avocado. Use a dairy-free cheese alternative or omit the cheese entirely without losing the base flavor.
Gluten-Free Adjustments
Verify that the taco and ranch seasoning packets are certified gluten-free. Use corn-based tortilla chips for topping to maintain a gluten-free meal.
Reducing Sodium for Health
Use low-sodium versions of canned tomatoes and beans. Replace the pre-packaged mixes with individual spices and a small amount of sea salt.
Cooking Troubleshooting
Fixing Overly Thick Soup
If the soup is too thick, stir in small amounts of vegetable broth or water. Continue adding liquid until the desired consistency is reached.
Managing Excessive Saltiness
Add a splash of water or more unsalted canned tomatoes to dilute the salt. A small amount of lime juice can also help mask over-salting.
Preventing Beans from Breaking Down
Avoid overcooking the soup in the slow cooker beyond 8 hours. Stir gently with a wooden spoon to avoid crushing the beans against the sides of the pot.
Correcting an Overly Spicy Base
Stir in a tablespoon of brown sugar or honey to neutralize the heat. Alternatively, increase the amount of sour cream served as a topping.
Frequently Asked Questions
Can I use a pressure cooker for this recipe?
Yes, you can use a pressure cooker. After browning the meat, add all ingredients and cook on high pressure for 10 to 15 minutes with a natural release.
What is the best way to store toppings?
Store toppings like cheese and green onions in separate airtight containers. Only add them to the soup immediately before serving to maintain their freshness.
Can I use a different type of olive?
Kalamata olives can be used, but they will change the flavor profile to be more Mediterranean. Stick to green and black olives for a traditional taco taste.
How do I make the soup thicker without more meat?
Mash a small portion of the beans against the side of the pot and stir them back in. This releases starches that naturally thicken the broth.
Is it possible to cook this without a slow cooker?
Yes, you can use a large stockpot on the stove. Simmer the mixture on low heat for one hour, stirring every 15 minutes to ensure nothing burns.
Print
Paula Deen’s Taco Soup
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
- Diet: General
Description
A hearty, one-pot beef taco soup packed with warm spices, savory vegetables, and beans, perfect for a comforting winter meal.
Ingredients
- 1 ounce ranch salad dressing mix
- 1 1/4 ounce taco seasoning mix
- 2 cans green chilies, diced
- 1 can tomatoes with chilies
- 1 can tomatoes, diced
- 1 can Mexican tomatoes
- 1 can whole kernel corn, drained
- 2 cans pinto beans
- 2 cups onions, diced
- 1/2 cup green olives, sliced
- 1 small can black olives, drained and sliced
- 2 pounds ground beef
- Green onions, chopped
- Cheese
- Sour cream
- Corn chips
- Jalapeños
Instructions
- Step 1: In a large skillet, brown the ground beef and onions.
- Step 2: Drain the excess fat from the ground beef.
- Step 3: Transfer the ground beef and onions to a slow cooker or stockpot.
- Step 4: Add all the canned ingredients and seasonings.
- Step 5: Cook on low heat for 6 to 8 hours if using a slow cooker; simmer over low heat for 1 hour if cooking on the stove. Stir occasionally.
- Step 6: Serve and top with corn chips, sour cream, grated cheese, and jalapenos.
Notes
Green and black olives are optional. They add a mash of tangy, salty, and slightly fruity flavors to the soup.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 810 kcal
- Sugar: 14 g
- Sodium: 1650 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 11 g
- Protein: 46 g
- Cholesterol: 115 mg