Taco soup is one of those easy dinners I come back to again and again, especially when I want something hearty without spending all evening in the kitchen. Everything simmers together in one pot and somehow tastes even better the longer it sits.

We always pile ours with grated cheddar, sour cream and plenty of crushed tortilla chips or Fritos. It’s warm, filling and perfect for an easy weeknight dinner or feeding a hungry crowd.

Ingredients

• 1 pound Ground Beef
• 1 whole Medium Onion, Chopped
• 1 package Hidden Valley Ranch Dressing Mix
• 1 package Taco Seasoning
• 2 cans Rotel
• 1 can Diced Or Stewed Tomatoes
• 2 cans Ranch Style Beans
• 2 cans Sweet Whole Kernel Corn
• 1 bag Fritos
• 1 cup Grated Cheddar Cheese

Preparation

Brown ground beef in a large skillet until cooked thoroughly and drain grease. Add onion, both packets of seasonings, and Rotel. Saute and allow combination to simmer for several minutes. 

In a large stockpot, combine stewed tomatoes, beans, and corn and simmer as well. Add beef mixture to the stockpot, cover and continue to simmer until ready to serve. Serve with Fritos and grated cheese. We like to add sour cream, Louisiana hot sauce or Tabasco on top before serving. 

If you prefer a less spicy version of this soup, you can substitute mild Rotel instead of original or add 2 cans of stewed tomatoes instead of 2 cans of Rotel. Mix and match to your preference! It is delicious either way.

Estimated Nutrition (Per Serving)
Calories: ~575
Protein: ~31g
Net Carbs: ~47g
Fat: ~27g
Fiber: ~10g