This taco soup recipe will allow you to put a healthy meal on the table in a matter of minutes. Not only is this a "comfort" food, you can feel good about serving it to your family. Especially when you use my homemade taco seasoning.
It's way better than store bought and is better for you.
The flavor is so hearty that it tastes like you have been cooking all day.
I make this recipe and serve it to my family at least two to three times month, and sometimes more often.
It is so easy that even the most inexperienced cook can make this. As long as you can open a can and fry some meat, you are good to go.
Here is a tip for you: This recipe freezes really well. Double the recipe and freeze what you have left over.
Garnish with the following:
Saute the chopped onion in olive oil on low until the onion is caramelized and golden brown. This will probably take about 35 minutes. The longer the better in my view.
After 35 minutes, add the garlic and cook and additional 2 minutes stirring frequently.
This brings out a real nice flavor if you have the time.
If you are short on time you can just cook the onion and garlic with the meat.
If you are cooking the longer version, place the onion/garlic mixture in a stock pot.
Back to the frying pan. Place the heat to medium high and add the ground beef. Don't add any seasonings yet. Cook and break the beef apart until there is no pink remaining. When the meat is done, drain the grease.
Pour the beef into the stock pot with the onion/garlic mixture and add the fire roasted tomatoes, tomato sauce, kidney beans, corn, and my taco seasoning. Stir to combine.
Bring this to a boil and then simmer with a lid for 20 minutes.
To serve this dish, garnish it with sour cream, grated cheese and slices of avocado.
And don't forget to sprinkle those corn chips on top! They are amazing with this.
This taco soup recipe is great with warm, out of the oven cornbread.
Serves 6 to 8 and freezes well.
Click here to watch my Taco Soup Recipe on YouTube.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California