If you’re looking for a quick, comforting meal that’s packed with flavor, this taco soup is a must-try. Inspired by Paula Deen, this recipe is loaded with seasoned ground beef, beans, corn, and a rich, savory broth.
This is one of those easy weeknight meals that comes together with pantry staples but still tastes like you put in a lot of effort. It is filling, budget-friendly, and perfect for feeding a crowd or prepping ahead for the week.
The best part is how customizable it is. You can adjust the spice level, toppings, and ingredients based on what you like or have on hand.
If you like Paula Deen recipes please try Paula Deen Corn Salad with Fritos, Paula Deen's Crock Pot Potato Soup, or Paula Deen Chicken and Dumplings
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Why You Will Like This
- Perfect for busy weeknights
- Quick and easy to make in one pot
- Uses simple pantry ingredients
- Hearty and filling with protein and fiber
- Great for meal prep and leftovers
- Easy to customize with toppings
Ingredients Needed for Paula Deen’s Taco Soup
- 2 lbs ground beef - The main protein that adds rich, savory flavor
- 2 cups diced onions - Adds depth and enhances the overall taste
- 2 (15 ½ ounce) cans pinto beans
- 1 (15 ½ ounce) can red kidney beans
- 1 (15 ½ ounce) can whole kernel corn, drained
- 1 (14 ½ ounce) can Mexican-style stewed tomatoes
- 1 (14 ½ ounce) can diced tomatoes
- 1 (14 ½ ounce) can tomatoes and green chilies
- 2 (4 ½ ounce) cans diced green chilies
- 1 (4 ⅝ ounce) can black olives, drained and sliced
- 1⁄2 cup green olives, sliced (optional)
- 1 (1 ¼ ounce) package taco seasoning mix - Provides bold, classic taco flavor
- 1 (1 ounce) package ranch dressing mix
How to Make Paula Deen’s Taco Soup
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.
Enjoy this nostalgic treat that brings back the fun and flavors of childhood!
Serving Suggestions
Taco soup is delicious on its own, but adding toppings and sides can make it even better.
- Top with shredded cheese, sour cream, and crushed tortilla chips
- Serve with Paula Deen's Corn Casserole or a warm tortilla on the side
- Add avocado slices or 3 Ingredient Guacamole Recipe for extra creaminess
- Pair with a simple side salad for balance
- Use leftovers as a filling for tacos or burritos
Pro Tips for Taco Soup
- Let the soup simmer longer for deeper flavor
- Use ground turkey for a lighter version
- Do not skip the ranch seasoning, it adds a signature flavor
- Add a splash of lime juice before serving for brightness
- Adjust broth amount depending on how thick you like it
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Reheat: Warm on the stove or microwave, adding broth if needed
If you enjoy Paula Deen recipes, try:
- Paula Deen Crock Pot Mac and Cheese
- Paula Deen's Crock Pot Potato Soup
- Paula Deen's Green Bean Casserole
- Paula Deen's Monster Cookies
If you tried this Paula Deen’s Taco Soup or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Paula Deen's Taco Soup
- Prep Time: 5 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 15 min
- Yield: 8 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Taco soup is incredibly easy to prepare, making it a perfect choice for both beginner and seasoned cooks. With simple steps like browning ground beef, combining ingredients, and letting it simmer, this dish doesn't require extensive culinary skills.
Ingredients
2 lbs ground beef
2 cups diced onions
2 (15 ½ ounce) cans pinto beans
1 (15 ½ ounce) can red kidney beans
1 (15 ½ ounce) can whole kernel corn, drained
1 (14 ½ ounce) can Mexican-style stewed tomatoes
1 (14 ½ ounce) can diced tomatoes
1 (14 ½ ounce) can tomatoes and green chilies
2 (4 ½ ounce) cans diced green chilies
1 (4 ⅝ ounce) can black olives, drained and sliced
1⁄2 cup green olives, sliced (optional)
1 (1 ¼ ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
Instructions
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.
Notes
Enjoy this nostalgic treat that brings back the fun and flavors of childhood!
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