Updated: August, 2020
Everyone has their own version of taco soup, right? This one is adapted from my sweet mother-in-law’s version and she says it’s originally a Weight Watcher’s recipe from way back.
We call her Ma; thus, Ma’s Taco Soup!
I made a few preference changes and ended up with a hearty, spicy soup full of ground beef, vegetables, and beans.
This calls for a packet of taco seasoning, but I made my own with wonderful, fresh spices. The recipe for my seasoning is in the Tips and Stuff section of the recipe.
I highly recommend making the seasoning yourself since you can control the sodium and extra stuff they may put in the packets.
The one spice that really rounds out the flavor is the chipotle chili powder. It gives the taco soup a little bit of smoky flavor. You can get that at any grocery store on the spice aisle. If you’ve never used it, give it a try.
I know it’s still hot outside (106° today in North Texas), but this soup makes me look forward to the cooler weather. It’ll be really good to cuddle up to a warm bowlful when it finally cools off here in forever-summer land (aka: Texas).
This soup can be quite spicy hot with the Rotel tomatoes, so if you prefer a little less spicy use Mild Rotel. It will still be wonderfully savory and delicious.
Want it vegetarian? Just leave out the ground beef. You want it lighter? Use ground turkey or chicken. It’s a very versatile recipe to make your own.
Ma’s Taco Soup is quick throw-together dinner for the crockpot or stovetop and is a great example of a simple, spicy taco soup recipe.
Serve Ma’s Taco Soup with fresh saltine crackers or nice sweet corn muffins. Sprinkle some tortilla strips, cheese, and sour cream on top for a nice tortilla soup. Hope you enjoy!
- 1 tsp olive oil
- 1 small onion, chopped
- 3/4 lb. Ground Beef
- 1 packet taco seasoning*
- 1 packet Ranch dressing mix
- 1 12 oz can Rotel
- 1 16 oz diced tomatoes
- 1 16 oz kidney beans, drained
- 1 16 oz corn
- 2 C water
- In a Dutch oven or large pan, heat the olive oil on medium-high heat. Add the onion and stir for 2 to 3 minutes until slightly translucent and starting to brown. Add the ground beef and stir for 3 to 4 minutes until completely cooked through.
- Add the packet of taco seasoning (see note in Tips and Stuff), Ranch dressing mix, Rotel tomatoes, diced tomatoes, kidney beans, and undrained corn. Stir until combined.
- Add 2 cups of water to the pan and stir. Turn temp to medium-low and simmer for 5 minutes. Turn temp to low, cover with lid and simmer for 10 minutes, stirring occasionally. Salt and pepper to taste.
Tips and Stuff:
*I made my own taco seasoning with 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic salt, 1 tsp chipotle chili powder, 1/2 tsp paprika, 1/4 tsp ground pepper and 1 tsp dried Mexican oregano. (Rub that dried oregano between your palms before adding it to bring out the aroma.) It's fantastic!
To make this in a crock pot: saute the onion and ground beef, add the spices and Ranch dressing, then pour into the crockpot. Add the vegetables, beans, and water to the crock pot and stir to combine. Cook on low for two to three hours, then serve.
Serve with tortilla strips, cheddar cheese, sour cream, and chives if desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 939mgCarbohydrates: 32gFiber: 6gSugar: 8gProtein: 20g