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Paula Deen Taco Soup

Paula Deen taco soup is a hearty, bold Tex-Mex main dish made with ground beef, three kinds of beans, and canned corn plus Rotel and diced tomatoes. Simmer until thick and savory, then serve loaded with shredded cheddar, sour cream, and tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Southern Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 2 lb ground beef
  • 1 onion
Canned beans and vegetables
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Seasoning
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) Hidden Valley original Ranch
  • 0.5 salt to taste
  • 0.5 pepper to taste
Generous toppings
  • 1 shredded cheddar
  • 1 sour cream
  • 1 tortilla chips
  • 0.25 green onions

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a very large pot over medium-high heat and brown the ground beef with the diced onion, then drain off excess fat.
Combine ingredients
  1. Add the black beans, kidney beans, pinto beans, corn, Rotel tomatoes, and diced tomatoes to the pot along with the taco seasoning, ranch dressing mix, and Hidden Valley original Ranch; stir to combine.
Simmer
  1. Pour in the beef broth and bring the soup to a boil, then reduce to a steady simmer.
  2. Simmer for 15-20 minutes until the flavors meld and the soup is heated through.
Finish and serve
  1. Season with salt and pepper to taste, then stir and let the soup sit briefly so the seasoning distributes.
Load the toppings
  1. Serve the taco soup hot with a very generous topping of shredded cheddar, sour cream, lots of tortilla chips, and green onions.

Notes

Pro tip: draining the beef fat keeps the soup from turning greasy, and a quick rest of a few minutes after simmering helps the seasoning “set.” Refrigerate leftovers in an airtight container for up to 4 days; freezer: yes, freeze up to 3 months. For a lighter option, use lean ground beef and swap Greek yogurt for some of the sour cream.