Giff's Taco Soup
Ingredients
- 2 pounds ground beef
- 2 15 oz cans kernel corn (undrained)
- 2 15 oz cans pinto beans (undrained)
- 2 15 oz cans stewed tomatoes
- 1 can extra hot Rotel Style Tomatoes
- 1 package taco seasoning mix
- 1 package Hidden Valley Original Buttermilk ranch dressing mix
- 1 chopped onion
- 1 bell pepper chopped
- 2 15 oz cans Golden Hominy (optional)
- cheese for garnishment
Step-by-Step Instructions
- Brown the ground beef with the chopped onions and bell pepper in a large pot over medium-high heat, about 8-10 minutes until meat is no longer pink. Drain excess fat.
- Pour all remaining ingredients (corn, pinto beans, stewed tomatoes, Rotel tomatoes, taco seasoning, and ranch dressing mix) into the pot with the browned meat. Do not drain the canned vegetables.
- Stir everything together and heat over medium to low heat on stove top for one hour, stirring occasionally. If the consistency is too thick, add water as needed.
- Serve hot with chips or cornbread. Top with shredded cheese.
- Editor Notes - the soup works well with most pea sized beans. Pintos and Kidneys are so close, either one or both works. When I make the soup, any beans I have available I will use. Some cooks will use 2 cans each of ranch style beans, black beans, corn, and hominy. The constants for my soup that I cook always include are the corn and hominy and either the Pintos or Kidneys beans. I have also made it using black eyed peas and the black beans.
- Visitors to the Facebook page have posted that they make this soup in a crock-pot: Over medium heat brown the ground beef and onions. Place the ground beef and other ingredients in a slow cooker noting not to drain any of the beans (no black beans). If too thick add 1 cup water. Mix to blend, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. We have had visitors that have said they cook on low for 6 to 8 hours. Enjoy~
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Absolutely! This soup actually tastes better the next day as the flavors blend together. It also freezes really well - just thaw and reheat on the stove or in a slow cooker.
Q: Why is my soup too watery?
A: Make sure you don't drain the canned vegetables - the liquid from the beans, corn, and tomatoes is what creates the soup base. If it's still too thin, simmer uncovered for an extra 15-20 minutes to reduce and thicken.
Q: Can I use dried beans instead of canned?
A: You can, but you'll need to cook them separately first and add extra liquid since you won't have the canning liquid. Canned beans are preferred for this recipe because of their convenience and the flavorful liquid they provide.
Tips and Techniques
Don’t drain any of the canned vegetables - those liquids are what make the soup! If you like it spicier, add an extra can of Rotel or use hot taco seasoning. For a thicker, chowder-like consistency, mash some of the beans against the side of the pot before serving.
Ingredient Substitutions
- ground beef: ground turkey or ground chicken
- Hidden Valley ranch dressing mix: any buttermilk ranch seasoning packet
- pinto beans: kidney beans, black beans, or ranch style beans
- Golden Hominy: white or yellow hominy
Equipment Needed
- large pot or Dutch oven
- wooden spoon for stirring
