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Taco Soup

Taco Soup appetizer


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


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.