Taco Soup

I’m never disappointed with this Taco Soup recipe, and it’s so simple and fast to put together. My cousin, Donna, who is a very good cook, served this soup tailgating before a Tennessee Georgia football game. It hit the spot on a cool fall day.

  • 2 lbs ground chuck
  • 1 onion, chopped
  • 2 28 oz cans diced tomatoes
  • 2 16 oz cans chili beans, don’t drain
  • 1 15 1/4 oz can whole kernel corn, drained
  • 1 15 1/2 oz can hominy, drained
  • 2 pkg. taco seasoning
  • 1 10 oz can Rotel diced tomatoes and chilies
  • 2 pkg. (dry) ranch dressing

In a large stock pot brown ground chuck, add onion, and cook until soft. Add all other ingredients plus 1 to 2 cups water. Cook until soup comes to a boil, reduce heat and cook on medium low for 20 minutes. Serve with chili cheese corn chips, sour cream, and grated cheddar cheese.