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Paula Deen Taco Soup

Paula Deen taco soup with ground beef, three kinds of beans, and Rotel tomatoes simmered into a thick, hearty Tex-Mex main. Stir in ranch and taco seasoning for signature bold flavor, then serve loaded with 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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 2 lb ground beef
  • 1 onion large, diced
  • 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
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) Hidden Valley original Ranch
  • 4 cup beef broth
Generous toppings
  • shredded cheddar
  • sour cream
  • tortilla chips
  • green onions

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Add the ground beef and diced onion to a very large pot over medium-high heat, and cook until the beef is browned, about 8–10 minutes. Drain off excess fat and keep the browned beef and onion in the pot.
Simmer the soup
  1. Stir in the black beans, kidney beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and Hidden Valley original Ranch until evenly combined, about 2–3 minutes.
  2. Pour in the beef broth and bring the mixture to a boil over high heat, about 4–6 minutes, stirring to prevent sticking.
  3. Reduce to a simmer and cook until thickened and flavorful, 15–20 minutes, stirring occasionally so the beans don’t settle.
Finish and serve
  1. Season with salt and pepper to taste, then give the soup a final stir and simmer 1–2 minutes to distribute the seasoning.
  2. Serve the soup hot with a very generous topping of shredded cheddar, sour cream, lots of tortilla chips, and green onions.

Notes

Pro tip: drain the beef fat after browning to keep the soup from tasting greasy. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat gently on the stove or microwave. Freezing is yes—freeze up to 2 months, and add fresh toppings after reheating. For a lighter option, use reduced-fat sour cream and swap in lean ground beef.