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This recipe is a conglomeration of several taco soup recipes I've seen over the years. The refried beans thicken the soup, so I seldom leave them out. My family loves to eat this soup with Fritos, sour cream and cheddar cheese. - Betsy


1 pound ground beef
1 small onion, chopped
1 (16-ounce) bag frozen corn or 2 cans corn, un-drained
2 (8-ounce) cans tomato sauce
1 (14-ounce) can diced stewed tomatoes
1 (15-ounce) can pinto beans, drained
2 cups beef broth
1 (4-ounce) can diced green chilies
1 (16-ounce) can refried beans (optional)
2 tablespoons taco seasoning mix *


Cook ground beef with onion in a large soup pot. Drain grease. Add corn, tomato sauce, diced tomatoes, pinto beans, beef broth, chilies, refried beans and taco seasoning. Heat to a boil.

Taste it, and if you want a spicier soup, add more taco seasoning.

Serve hot. Serves 6 to 8 people.


*At time of publishing, McCormick taco seasoning is gluten free, but make sure you double check each time you buy it.