Fast Easy 8 Can Taco Soup that is so delicious you’ll be on your way to a Spicy Delight in minutes flat by simply adding a few extra seasonings to 8 cans (pintos is one!) and dinner is served. The bonus is that it gets better the next day!
Why This Recipe Works!
- Fast
- Easy
- You probably have everything you already need right in the pantry!
- Easy to dress up with some shredded cheddar, sour cream, tortilla chips and scallions.
- 8 Cans, what could be easier?
- Feeds a Crowd!
Here's How It's Done
STEP ONE. Brown the ground beef in the bottom of a large stock pot.
STEP TWO. Open all the cans and drain the plain beans and corn. Dump everything into a large stock pot.
STEP THREE. Add the seasonings and then heat on medium until heated through.
STEP FOUR. Add the beef broth.
STEP 5. Serve with shredded cheddar, sour cream and scallions for a perfect dinner.
Frequently Asked Questions (FAQ’s) About 8 Can Taco Soup
Can I Substitute Different Beans?
Yes absolutely! feel free to use any type of being you prefer however you will want to use the chili beans for the added seasoning. if you choose not to use chili beans you'll need to add extra seasoning when you are adding seasonings.
Can I Use Plain Canned Corn Instead of Mexican Corn?
Sure! You will want to use extra seasonings when you are adding seasonings if you do not use the mexicorn. Mexicorn is a little spicy and therefore you'll want to substitute cayenne, perhaps half a teaspoon when adding seasonings.
What Can I Use Instead of Ranch Seasoning Packets?
There isn't a lot you can use instead of ranch seasoning packet, so you can just leave it off however it will not have the zip of flavor that the original recipe has.
What Can I Use Instead of Taco Seasoning?
The taco seasoning is what really makes this recipe banging! So I recommend that you do use it however if you don't have any you'll want to use chili seasoning instead.
Can I Leave Off the Hamburger?
Sure! You can leave the ground beef off however that does add quite a bit of flavor and some much-needed fat to this recipe. if leaving the ground beef off add half a stick of butter, that's 4 tablespoons.
Can I Substitute Vegetarian Crumbles instead of Ground Beef?
Sure you can! You'll need to remember that vegetarian crumbles are quite salty and you do not want to add any extra salt until you have tasted your final product.
Can I Freeze Leftover Taco Soup?
Yes! This recipe freezes very well! We like to freeze it into person servings and that way it is easy to heat back up throughout the winter.
How Can I Make This Recipe In a Smaller Batch?
There isn’t a good way to do that for this particular recipe. Instead, make this large recipe and have some friends over, give some to your neighbors or freeze it in freezer safe zip lock bags in the size that will reheat for you and your family! This makes a great winter “just get out of the freezer and heat it up” meal.
Tips and Tricks for 8 Can Taco Soup
- Be sure to Brown the ground beef in the stock pot that you plan to cook the soup in
- you definitely will want to drain the beans as indicated in the recipe. while the fluid in the bean cans at the flavor it may not be a flavor that you like. I sure don't.
- be careful not to drain the chili beans, as bees have added seasonings that you will need in your recipe.
- if you do not have and cannot find Mexicorn, use clean canned corn and add extra seasonings during the seasoning step. one quarter teaspoon of cayenne pepper should be enough heat to equal what is in the Mexicorn already.
- The beans that are used in this recipe are the ones that tend to have a thinner skin because that is what my family prefers, your family may like dark red kidney beans or other thicker skinned beans and those are fine to use in this recipe
- 80/20 ground beef mix is the right mixture for this recipe
- this recipe is perfect when garnished with shredded cheddar sour cream and scallions.
- We like to freeze we leftovers into person servings which are easy to heat back up in last for most of the winter. Who can argue with cooking once and reheating many times over. it's an easy dinner option
- You can make this in the Crock-Pot simply brown the ground beef before adding everything to the crockpot. Cook on low for 8 hours or high for 4.
- If you choose to use vegetarian crumbles instead of ground beef, remember that they are salty and don’t add any salt until you are completely done with the recipe, then add salt to taste.
- If you choose to leave off the ground beef altogether, add ½ stick of butter (4 Tbs) because this recipe does need some fat to carry the flavor.
- Feel free to use any type of broth you prefer if you don’t want to use beef broth.
- This soup is EVEN BETTER on day TWO!
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8 Can Taco Soup
Ingredients
- 2 lbs ground beef 80/20 mix
- 2 15 Ounce cans of diced tomatoes
- 1 10 can Mexicorn drained
- 1 15 oz Can Chili Beans
- 1 15 oz Can Black Beans drained
- 1 15 oz Can Navy Beans drained
- 1 15 oz Can Light Red Kidney Beans
- 1 15 oz Can Rotel Tomatoes and Diced Green Chilis
- 1 32 oz box of Beef Broth
- 1 packet of medium taco seasoning
- 1 packet of Hidden Valley Ranch Seasoning.
- 1 teaspoon kosher salt
- 1 teaspoon black ground pepper
- 1 teaspoon chili powder
- 1 Tbs garlic powder
- 1 Tbs onion powder
Instructions
- Brown the ground beef in the bottom of a large stock pot over medium heat until the meat is no longer pink.
- Open the cans and drain according to the ingredient list. Add the cans to the stock pot. Add the beef broth, taco seasoning, ranch packet, salt, pepper and chili pepper, garlic and onion powder. .
- Heat over medium to medium high heat until heated through.
- Serve hot with shredded cheddar cheese, sour cream, scallions and corn chips (instead of crackers).
Notes
- Be sure to Brown the ground beef in the stock pot that you plan to cook the soup in
you definitely will want to drain the beans as indicated in the recipe. while the fluid in the bean cans at the flavor it may not be a flavor that you like. I sure don't.
be careful not to drain the chili beans, as bees have added seasonings that you will need in your recipe. - If you do not have and cannot find Mexi corn, use clean canned corn and add extra seasonings during the seasoning step. one quarter teaspoon of cayenne pepper should be enough heat to equal what is in the mexicorn already.
- The beans that are used in this recipe are the ones that tend to have a thinner skin because that is what my family prefers, your family may like dark red kidney beans or other thicker skinned beans and those are fine to use in this recipe
- An 80/20 ground beef mix is the right mixture for this recipe
this recipe is perfect when garnished with shredded cheddar sour cream and scallions. - We like to freeze we leftovers into person servings which are easy to heat back up in last for most of the winter. Who can argue with cooking once and reheating many times over. it's an easy dinner option
- You can make this in the Crock-Pot simply brown the ground beef before adding everything to the crockpot. Cook on low for 8 hours or high for 4.
- If you choose to use vegetarian crumbles instead of ground beef, remember that they are salty and don’t add any salt until you are completely done with the recipe, then add salt to taste.
- If you choose to leave off the ground beef altogether, add ½ stick of butter (4 Tbs) because this recipe does need some fat to carry the flavor.
- Feel free to use any type of broth you prefer if you don’t want to use beef broth.
- This soup is EVEN BETTER on day TWO!
Wendi Spraker says
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