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Taco Soup

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Whip up a big batch of this taco soup with rice and beans for a hearty and delicious meal.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
25 min
Recipe Servings


1 pound lean (at least 80%) ground beef

1 medium yellow onion, chopped

1 15-ounce can black-eyed peas, un-drained

1 15-ounce dark red kidney beans, un-drained

1 11-ounce can whole kernel corn, drained

1 10-ounce can diced tomatoes

1 1-ounce packet taco seasoning

1 1-ounce packet ranch dressing seasoning mix

1 tablespoon chili powder

4 cups water

1 cup cooked Riceland Extra Long Grain Rice

Corn chips and shredded cheddar cheese 


In a large stockpot, cook the ground beef and onion until ground beef is cooked through and onion is tender; drain. 

Add the black-eyed peas, kidney beans, corn, diced tomatoes, taco seasoning, ranch seasoning, chili powder, water and rice to the pot. Bring mixture to a boil; reduce heat to medium-low and simmer 5 to 10 minutes. 

Spoon soup into bowls. Top with corn chips and shredded cheddar cheese before serving.


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