Taco Soup II

  • Recipe By
  • Published Jun 8th
  • Ready In50m
  • Servings6
  • Calories669
This is a really good and easy recipe. Top with shredded cheese, and serve with chips.

Taco Soup II Ingredients

The following are the ingredients needed to make delicious Taco Soup II for 6 servings:

  • 2 pounds lean ground beef
  • 1 onion, chopped
  • 1 (4 ounce) can diced green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (15 ounce) can pinto beans, drained
  • 1 (15 ounce) can lima beans, drained
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 cups water
  • 1 (1 ounce) package ranch dressing mix
  • 1 (15 ounce) can white hominy, drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (15 ounce) can kidney beans, drained and rinsed

Taco Soup II Cooking Instructions

  • Prep5m
  • Cook45m
  • Ready In50m

To cook Taco Soup II, you need about 5 minutes of preparation time. The time needed to cook this Taco Soup II is about 45 minutes , and you can serve your Taco Soup II within 50 minutes . The following are the steps to cook Taco Soup II easily:

  1. 1 In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. 2 Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  3. 3 Top with shredded cheese, and serve with chips.

Nutrition Facts

Per Serving: 669 calories; 32.9 grams of fat; 52.2 grams of carbohydrates; 38.5 grams of protein; 114 milligrams of cholesterol; 2300 milligrams of sodium.

  1. Sep 9th 2011

    I adjusted this recipe to suit our favorite ingredients and to make it a little lower in salt. I did not add the additional salt, I used three cans of organic black beans that I rinsed and d ...

  2. Nov 17th 2007

    Seriously, this is my favorite food. Ever. My mom always made it when I was little during the winter. I just made it again, and the best thing with this recipe: use your favorites! I put c ...

  3. Jun 22nd 2007

    Really, really good stuff!!! I substituted corn for the hominy and more kidney beans for the lima beans. I also added chopped fresh cilantro and sliced avocado on top - extremely tasty! The ...

  4. Apr 2nd 2007

    This was FANTASTIC! ...and healthy! I only used about a 3/4 lb of lean ground beef. I can't imagine using 2 lbs, I think it would be way too chunky to be considered soup. I left out the ...

  5. Nov 2nd 2006

    This is AMAZING! I used shredded chicken instead of ground beef. (i'm not really a fan of ground beef so i think it made it better than it would have been otherwise) I also found that there ...

  6. Feb 4th 2006

    Terrific & easy. I added a can of beef broth and some chopped carrot, celery and shredded cabbage for more vegies. Skipped the hominy as hubby doesn't care for it.

  7. Jan 16th 2006

    Quick, tasty and super easy! I used 1 lb each of ground beef and ground turkey. Also, 2 cans petite-diced garlic tomatoes and no lima beans (added a little extra white hominy to make up for ...

  8. Dec 2nd 2005

    Excellent recipe. Even my husband loved it. I followed the recipe except used mexican corn instead of hominy and used 2 cups of water. This will be a regular in our house.

  9. Mar 17th 2002

    Add a dollop of sour cream for the kids to tone down the spices. I used Mexican stewed tomatoes, butter beans, and substituted frozen corn for the hominy. Serve with corn chips (and guacamo ...