Taco soup is a delicious traditional preparation with its roots in Mexican cuisine, specifically in regions where the taco is an essential part of daily life. Although few know it, this soup emerged as a liquid variant of the popular taco, incorporating the typical flavors and ingredients into a hot and comforting broth. In different Latin American countries, this recipe may vary slightly and go by other names; for example, in some areas of Mexico it is called "caldo de taco," while in other countries it may be known as "Tex-Mex style soup" or simply "beef soup with corn." It is a dish highly valued for its ease of preparation and the perfect combination of spices, legumes, and meat.
Taco soup III
How to Make Taco Soup III
To begin, chop the onion and place it in a large pot with the ground beef.
Cook until the meat is browned and the onions are translucent, then drain the fat from the pot.
Add the remaining ingredients: Mexicorn Whole Kernel Corn, Stewed Tomatoes, Pinto Beans with Jalapeño Peppers, Green Chiles, Nixtamalized White Corn, Taco Seasoning, Original Hidden Valley Ranch Dressing, Water, and Rotel Tomatoes.
Simmer for several hours so the flavors blend perfectly.
Use more or less liquid depending on whether you prefer a thinner or thicker soup.
Ingredients (11)
- Ground Beef
- Onion
- Mexicorn Whole Kernel Corn
- Stewed Tomatoes
- Pinto Beans With Jalapeño Peppers
- Green Chiles
- White Nixtamalized Corn
- Taco Seasoning
- Hidden Valley Original Ranch Dressing
- Water
- Rotel Tomatoes
Instructions (5 steps)
- 1 Chop the onion and place it in a large pot with the ground meat
- 2 Cook until the meat is browned and the onions are translucent, then drain the fat from the pot
- 3 Add the remaining ingredients
- 4 Simmer for several hours
- 5 Use more or less liquid for a thinner or thicker soup
Nutritional Information
Calories:
260 kcal
Protein:
33%
Carbohydrates:
6%
Fat:
20%
Sugar:
20%
Sodium:
27%
Percent Daily Value for nutrients; calories are shown in kcal.