This beverage has its roots in Canada’s New Brunswick city of Fredericton. Many diverse versions exist. To give it a little more zing, I personally added lime juice. Fruity to disguise the flavor of the alcohol. Pineapple and coconut are the two main flavors. Add a cherry, some orange peel, or a wedge of lime as a garnish.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 pounds ground beef
- 2 onions, chopped
- 2 (15 ounce) cans pinto beans
- 2 (16 ounce) packages frozen corn kernels
- 3 (10 ounce) cans diced tomatoes with green chile peppers
- 6 serrano peppers, crushed
- 1 (1.25 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
Instructions
- In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
- Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.
Nutrition Facts
| Calories | 605 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 16 g |
| Protein | 40 g |
| Saturated Fat | 8 g |
| Sodium | 885 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I used a can of Rotelle tomatoes and three different type of canned beans. Did not use the serrani peppers, maybe next time. Great over some hot rice. Very simple and tasty.
I used fire roasted diced tomatoes, small can of tomato paste. I used fresh cilantro & basil. Fresh cut chives & of course jalapenos ️ Served with sweet red pepper corn bread! The cornbread recipe was mine Absolutely d e l I c I o u s mmmmmm
I have this for the two of us and still had leftovers, and it was great. I did add a little extra salt, cumin and chili powder, and used chicken broth in place of water. Wonderful! Served with grated Mexican cheese and crushed tortilla chips.
Turned out terrific. I left out the peppers and added extra beans and it was perfect. Our new favorite soup.
I did add a few more variety of beans
this is so GOOD. I used chicken and black beans instead but other than that I kept it the same.
I used one can of black beans and one of pinto beans. I also used chicken broth instead of water to fill the pot. It came out delicious.
I used rotel fire roasted and rotel hot instead of serrano peppers
Simple to make and oh so good! I welcomed in a Fall Night with this Taco Soup, Cast Iron Cornbread and Mountain Apple Cobble. It’s Fall Y’all!
I cut the serrano peppers in half and it still had quite a kick. Was very good soup quick and easy to make. Hubby loved it!
I used canned black beans, I also used 4 chicken thighs in place of ground beef. Awesome!
Such a versitile soup/base – can mix up the meat, type of beans and veggies, even seasonings a little to adjust to what’s on-hand! We keep some in the freezer in individual serving sizes because it’s so good, cheap, and easy! One of my all-time favorite soups! (We like it served with shredded cheese, a dollop of sour cream, and tortilla chips!)
I enjoyed the ease of this; especially being able to cut it down in half. I kept out the water so it was stew-like and I could pass it off as “chili.” We ate it poured over tortilla chips ( My spouse said Fritos would’ve been perfect. Nobody is raving about it, but everybody got seconds.
My family’s favorite cold weather meal! I use ground turkey rather than ground beef and top it off with a little cheese, tortilla chips, and sour cream! I love that we can eat it for 3 days straight and not get sick of it. One of the best finds on allrecipes.com
This is a tasty soup but I did make some changes. I omitted the serrano peppers and used Rotel for the tomatoes (could have also added canned chiles). I used black beans and reduced the amount of extra water. I also had cilantro and lime on hand from another recipe and added some of each. Last, I added sour cream and shredded cheddar cheese when serving. I served with Tostitos Scoops. There are so many potential variations, but the important ingredients are the ranch dressing mix and taco (or chili) mix.
This was fantastic! I did not do the peppers because of my kids – but instead I added a can of undrained rotel tomatoes and used chili beans instead of pinto as I had them onhand. I put tortilla chips and shredded cheese on the table to add if desired. Both my husband and I loved it, and one of the two children went back for seconds. Yummy! Perfect for a rainy day.
the family LOVED this soup. The peppers give it a bit of a kick, but I think you could use a can of Rotel as well. Also, I used a can of chilli beans and a can of pintos. Next time I’ll try black beans. This one’s a keeper.
This is so good. I added everything but the peppers because I didn’t have any.
Very good. I didn’t have the ranch so I left it out. It was good without, but I will try it with next time. I ate it with tortilla chips, and my fiance ate it with a grilled cheese. To each his own!
This was very good but I used organic vegetable broth instead of water to pump up the vitamins for my 3 kiddos. We served it with tortilla chips and everyone ate, even the 2 year old!
Very tasty soup. Nice on a cool day. I served it with mexican cornbread. MMmmmm.