Laurie’s Taco Soup

I love my friend Laurie and I love this Taco Soup recipe—She gave it to me many years ago and it is a winner!  This is one of the recipes I demonstrated at the Oklahoma Cattlewomen‘s Cooking Show at Oklahoma State Fair some time ago.  If you can brown meat and open a can, you can make it this hearty soup.  And it freezes perfectly in these 32oz. containers.


  • 1 lb. ground beef
  • 1/2 chopped onion

1 can each :

  • Pinto beans (get pinto beans with jalapeno peppers if you like a little more spice in your life)
  • Rotel diced tomatoes with green chilies (picture shows Mild but I usually use the original version)
  • Diced tomatoes
  • White hominy
  • Golden Hominy
  • Mexicorn

1 pkg. each:

  • Taco seasoning
  • Ranch Dressing seasoning

2 cups Water and Salt and Pepper to taste

  1. Brown your Beef with the the chopped onion (I like to add a little salt and pepper, but don’t overdo it because you will get more sodium in the seasoning mixes)
  2. Drain browned beef and open all the cans
  3. Add to the beef, the contents of all the cans (do not drain)
  4. Add seasoning mixes
  5. Pour in 2 cups water and stir well
  6. Bring to a boil then turn temperature to a simmer

Ready to eat immediately but flavors get better if it simmers a bit.  Serve with shredded cheddar cheese and tortilla chips.  So good!

This soup is even better the next day!  Enjoy!

Use these containers to freeze the leftovers or share with a grateful neighbor.  Nikki


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