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Nutrition Facts
Serving Size 1 (459g) Recipe makes 8 servings The following items or measurements are not included below: beans 1 1/3 packages taco seasoning mix 1 1/3 packages ranch dressing
Calories 416
Calories from Fat 212		(50%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 1.4g
Cholesterol 103mg		34%
Sodium 905mg		37%
Potassium 742mg		21%
Total Carbohydrate 20.9g		6%
	Dietary Fiber 2.9g	11%
	Sugars 2.7g
Protein 31.4g		62%
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Yummy Mexican Soup

Recipe #23857 | 50 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Garnet
Mar 28, 2002

This soup is so very tasty and delicious. I serve it with a cheesy cornbread.

This recipe has been scaled. SERVES 8 (change servings and units)

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).

Ingredients

42 2/3 ounces ground beef
1 1/3 onions, chopped
1 1/3 bell peppers, chopped
1 1/3 (7 ounce) cans diced green chilies
1 1/3 (14 1/2 ounce) cans ranch style texas beans
1 1/3 (16 ounce) packages frozen corn
5 1/3 cups water
5 1/3 bouillon cubes, dissolved in the water
1/3 teaspoon garlic powder
1/3 teaspoon cumin
2/3 teaspoon cilantro
1 1/3 packages taco seasoning mix
1 1/3 packages ranch dressing

Directions

1
Brown ground beef with onion and bell pepper.
2
Drain.
3
Add remaining ingredients.
4
Bring to a boil, lower heat and simmer for 40 minutes.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Meat > Beef > Ground Beef
Cuisine > North American > Mexican
Preparation > Time to Make > < 60 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Just Cher

On Dec 11, 2004

I am giving this recipe 4 stars because of simplicity however we were not overly excited with the out come of this soup. It was very meaty with very little liquid and not enough heat or flavor for our tastes.Also I cut the bouillon cubes to only 2 as there was already quite a bit of salt from the taco seasoning and ranch dressing. We had a lot left over so the second day I added 2 more cups of water 2 tsp of chili powder and 1/2 tsp of cumin 1/2 tsp of mexican oregano. This really helped to bring the flavors to life.

1 person found this review helpful

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From: ainsleydoll

On Nov 24, 2002

This is a very good soup recipe. I followed the recipe and we thought the flavors were in good proportion and just right for us. This was easy to make and we had some left-overs for the next couple of days. My husband and I give our recommendation. Thank you for sharing this recipe.

2 people found this review helpful

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From: MizzNezz

On May 6, 2002

Vert tasty, thick and hearty. I used beef boullion cubes and cut the corn by half. Added a teaspoon more garlic. Very nice flavor, very easy recipe.

4 people found this review helpful

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From: Katie Kat

On Nov 19, 2004

My boyfriend thought this recipe was great but only thing that got me was it's not quite a soup, more of a stew. I think next time I will add a 1/2 can of condensed tomato soup and 1/2 can water. Then there will be "soup" to dip the cornbread in, Mm-Hmm. Thanks for the recipe!!!

2 people found this review helpful

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