Two things you can never go wrong with…tacos and taco soup! The weather is starting to cool off and when that happens the first thing I want to do (besides wear all the hoodies and snuggle all the new calves on the farm) is break out the dutch oven and make soup. One of our family favorites is taco soup. I love it because not only does it taste great, it’s easy to tweak with whatever canned beans and tomatoes you have on hand. It also pairs perfect with Cast Iron Cornbread. Hope you’ll enjoy this as much as we do! Now go get your soup on. 😀 Play video from correct starting point here.

Don’t forget MUSKETPOWDER! This is my go-to seasoning for pretty much all the things and their Ranch-style White Label is perfect in this soup. You can order here and get 10% off using code TFW. (For the Win!)

Taco Soup

5 from 2 votes

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Author: Meredith Bernard

Ingredients

• 1 lb ground beef
• 1 small onion chopped
• 1 can corn
• 1 can chili beans
• 1 can pinto beans rinsed and drained
• 1 can stewed tomatoes
• 1 can diced tomatoes with green chiles
• 1 package taco seasoning
• 1 package ranch seasoning or 3-4 tbsp White Label Musket Powder
• Salt to taste
• Shredded cheddar cheese and sour cream to top (chives would be great too!

Instructions

• Brown hamburger and onion (drain if not lean ground beef)
• Add all canned ingredients and seasonings
• Simmer on low 15-20 minutes
• Serve hot with toppings of choice and crackers or cornbread

Video