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Paula Deen Taco Soup Recipe

Paula Deen Taco Soup Recipe

Are you looking for the best Paula Deen Taco Soup Recipe? This meal is a classic family favorite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Large Stockpot
  • Wooden spoon
  • Can opener
  • Measuring spoons
  • Ladle

Ingredients
  

  • 2 Lbs Ground Beef
  • 1 Medium Onion
  • 1 Can Pinto Beans
  • 1 Can Kidney Beans
  • 1 Can Corn
  • 2 Cans Diced Tomatoes
  • 1 Package Taco Seasoning
  • 1 Package Ranch Dressing Mix

Instructions
 

  • Place the ground beef in your large stockpot. Add the chopped onions to the meat now. Cook over medium-high heat until the meat browns.
  • Drain the excess fat from the pot carefully. This keeps the soup from being too oily. Keep the meat and onions in the pot.
  • Open all your cans of beans and vegetables. Do not drain the liquid from the cans. Pour everything directly into the pot with meat.
  • Stir in the taco seasoning and ranch mix. Mix them well so there are no clumps. Ensure the spices cover all the ingredients.
  • Bring the mixture to a light boil first. Then turn the heat down to low. Let it simmer for about 30 minutes.

Notes

  • Use lean ground beef to avoid a greasy soup.
  • Do not drain the canned vegetables for extra flavor.
  • Add a splash of water if it gets thick.
  • Sauté onions until they are translucent and very soft.
  • Let the soup sit for ten minutes before serving.
  • Stir the bottom occasionally to prevent any burning.
  • Use low-sodium beans to control the salt level.
  • Add fresh garlic for an extra flavor boost.
Keyword Paula Deen Taco Soup Recipe