Dutch Oven Taco Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
8
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Calories
4716 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Dutch Oven Taco Soup
Description
This recipe begins by browning ground beef and diced yellow onion in a Dutch oven until cooked through and softened, then draining excess grease for a cleaner finish. Taco seasoning and dry ranch dressing mix are stirred in to infuse bold, zesty flavor into the meat.
Next, a mixture of drained canned corn and four different types of beans—including black, great northern, red, and kidney beans—are added, along with undrained Rotel tomatoes and beef broth. The combination creates a complex and hearty base with varied textures from the beans and sweetness from the corn.
The soup is brought to a simmer and cooked covered for at least an hour to allow flavors to meld deeply, then maintained on low heat. It becomes richer over time and can be held for several hours with occasional stirring to avoid sticking. The result is a savory, thick taco-flavored bean soup with tender beef chunks.
It is typically served warm with fresh toppings such as diced onions, sliced avocado, chopped cilantro, or a dollop of sour cream to balance its spiciness and add creaminess.
Ingredients
- 2 pounds ground beef we like 80/20
- 1 yellow onion diced
- 15 ounce corn drained, canned
- 10 ounce ROTEL
- 15 ounce black beans drained, canned
- 15 ounce great northern beans drained, canned
- 15 ounce red beans drained, canned
- 15 ounce Kidney Beans drained, dark red, canned
- 32 ounces beef broth
- 2 ounces taco seasoning 2 packets
- 1 ounce ranch dressing seasoning 1 packet, dry
Instructions
- Add the ground meat and onion to the Dutch oven and cook until the beef is browned, and the onions are softened. Drain the excess grease from the pot.
- Next, stir in the taco seasoning and the dry ranch seasoning.
- Stir until well combined, then add in the drained canned corn, drained beans, and undrained Rotel. Stir to mix well then add in the beef broth.Add the rest of the ingredients to the one pot taco soup.
- Bring the ground beef taco soup to a simmer, then cover the Dutch oven and continue to simmer for at least an hour. After about an hour, lower the temperature to keep the taco soup warm. You can continue to cook the soup until you are ready to eat, but it gets better with time, so we usually continue to cook on very low heat for a few more hours. Stir the taco soup occasionally to make sure it is not sticking to the bottom of the Dutch Oven.
- Serve warm with your favorite toppings like, diced onion, avocado, cilantro, or sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4716 kcal
% Daily Value*
| Calories | 4716kcal | 236% |
| Carbohydrates | 445g | 148% |
| Protein | 295g | 590% |
| Fat | 197g | 303% |
| Saturated Fat | 73g | 365% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 83g | 415% |
| Trans Fat | 11g | 550% |
| Cholesterol | 644mg | 215% |
| Sodium | 14156mg | 590% |
| Potassium | 9748mg | 207% |
| Fiber | 120g | 480% |
| Sugar | 31g | 62% |
| Vitamin A | 5670IU | 113% |
| Vitamin C | 93mg | 103% |
| Calcium | 956mg | 96% |
| Iron | 59mg | 328% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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