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Recipes
Appetizers

Taco Soup

Get dinner on the table in under 30 minutes with this easy, hearty Taco Soup!

Time
1hr
Ingredients
12
Servings
12
Products

Servings

4

Ingredients

12

Cook Time

30 minutes

Product used:

Long-Grain White

Difficulty

Easy

Ingredients

1 pound lean (at least 80%) ground beef
1 medium yellow onion, chopped
1 (15-ounce) can black-eyed peas, un-drained
1 (15-ounce) dark red kidney beans, un-drained
1 (11-ounce) can whole kernel corn, drained
1 (10-ounce) can Rotel diced tomatoes
1 (1-ounce) packet taco seasoning
1 (1-ounce) packet ranch dressing seasoning mix
1 tablespoon chili powder
4 cups water
1 cup cooked Riceland Extra Long Grain Rice
Corn chips and shredded cheddar cheese

Preparation

In a large stockpot, cook the ground beef and onion until ground beef is cooked through and onion is tender; drain.

Add the black-eyed peas, kidney beans, corn, Rotel, taco seasoning, ranch seasoning, chili powder, water and rice to the pot. Bring mixture to a boil; reduce heat tomedium-low and simmer 5 to 10 minutes.

Spoon soup into bowls. Top with corn chips and shredded cheddar cheese before serving.