Food and Nutrition


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Taco Soup

This healthy recipe comes from NDSU Extension Service.


•    2 lbs. ground beef
•    1 medium onion, chopped
•    1 15.5 oz. can pinto beans, drained
•    1 15.5 oz. can ranch-style beans, not drained (or use kidney beans)
•    2 - 14.5 oz. cans stewed tomatoes
•    1 - 14.5 oz. can diced tomatoes and green chilies, drained
•    1 pkg. taco mix
•    1 pkg. ranch dressing mix
•    1 tsp garlic powder
•    1/2 tsp. pepper
•    1 can whole kernel corn
•    1 can hominy (yellow or white)
•    6 c. water
•    Shredded cheddar cheese (optional)
•    Corn chips (optional)
•    Sour cream (optional) 



Brown ground beef and onions; drain well.  Place in large soup pot and add rest of the ingredients.  Bring to a boil and reduce heat; simmer 1 1/2 hours.  Top with cheese, chips and/or sour cream if desired.  Leftovers freeze well.


Makes 12 servings.

Per Serving without toppings: about 375 calories, 14 grams (g) of fat, 39 g of carbohydrate, and 4 g of fiber.

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