Taco Soup

By: Cathe Vick
Cook 30 Minutes
10 Servings
  • 1 can pinto beans
  • 1 can navy beans
  • 1 bag of nacho cheese chips
  • 1 can black beans
  • 1 can whole kernel yellow corn
  • 1 can black beans
  • 1 can green Lima beans
  • 1 can brown speckled butter beans
  • 1 can or bag cooked lentils
  • 1 lb ground hamburger meat
  • 1 – 8 or 16 oz pk of shredded cheese (your preference) Mine (Monterey jack & cheddar or taco mix)
  1. Brown hamburger meat and drain.
  2. Open cans of vegetables.
  3. After draining meat pour in pot, open pk of taco seasoning, pour on top of meat, pour all cans of vegetables on meat & taco seasoning using all juices from veggies
  4. Let simmer for 30 minutes.
  5. While soup simmers, I usually bake a pk of Mexican cornbread.
  6. When soup is simmered, spoon up soup in bowls & top with shredded cheese and a scoop of sour cream

Our Mission

Award-winning Alabama Living is the official statewide publication of the electric cooperatives in Alabama and the largest magazine of its type in the state, reaching some 400,000 electric cooperative consumers.

Never Miss an Alabama Living Story


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living