I have a taco soup recipe that I usually make. However, yesterday on Good Things Utah they did a recipe for taco soup and I decided to give it a try. In the recipe, it calls for a package of ranch dressing in addition to the taco seasoning. I have seen recipes with this in it before and wondered how it tasted.
They also suggested using the traditional hamburger or you could use chicken or roast beef. I had some leftover roast beef sitting in my fridge from the other night when I made the recipe I have on here for french dip sandwiches. This sounded like the perfect way to use my leftovers. I also had some leftover cooked red pepper and onion from the french dips, so I put that in for where it calls for onion in the taco soup recipe. The other thing nice about this recipe is you can adjust the heat by the type of taco seasoning and rotel that you use.
I needed this soup to be waiting for me last night, because we had people coming and going before dinner, so I put this in the crock pot for 3-4 hours on low. I also used crushed tomatoes in place of the stewed tomatoes because my family is not a fan of chunky tomatoes. I really loved this recipe and will use it has my go to recipe. The ranch dressing mix was a nice addition. I’ll still hold on to my other one. That way if I don’t have rotel around and I can use my other recipe. I have to tell you that it was also excellent with the leftover roast in this soup. Tomorrow I’ll share my cornbread recipe that would be fabulous on the side of this soup.
- 1 onion, chopped
- 1 lb. fully cooked chopped chicken, roast beef or ground beef (I sued leftover roast beef)
- 1 (16 oz.) can kidney beans, with liquid
- 1 (16 oz.) can white beans, with liquid
- 1 (16 oz.) can pinto beans, with liquid (I didn’t have these so I used black beans)
- 1 (16 oz.) can corn, with liquid
- 1 can Ro-tel tomatoes with chilies and liquid
- 1 (16 oz.) can stewed tomatoes, with liquid (I used a can of crushed tomatoes)
- 1 pkg. taco seasoning mix
- 1 pkg. Ranch dressing
- Saute onion in a little oil until tender, or if using ground beef you can just cook it along with the beef; drain.
- Place onion along with remaining ingredients in a stock pot, bring to boil and simmer for 15-20 minutes or place in your crock pot on low for 3-4 hours.
- Top with sour cream, tortilla chips and grated cheese if desired. Serves 6-8.
This is the original photo from the post. Photo above was updated in may 2013.
I made the stovetop version with my high school students using ground beef, pinto beans, kidney beans, and black beans. They loved it!
fast, easy and enjoyed by all! Loved adding the ranch dressing for something different!
I love Taco Soup. as does my family. I would have to say this is my favorite “food storage” dinner. I have used the canned shredded beef from Costco and it s awesome!!! And all of it can be in your 1 yr. supply!
I have one very, very similar to this (I even have it ready to post when I will be on vacation), but I have never considered using my leftover roast in it. I always have leftover roast and brisket! I need to try that!
This is real close to my recipe. We use guacamole and taco chips instead of the fritos. SOmething about that ranch dressing mix and this soup… it works!
http://cafescrapper-scrapsoflife.blogspot.com/
Mmmmmmm… looks good!