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Ann Brock’s Taco Soup

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1 Can Red Kidney Beans
2 Cans Pinto Beans
1 Can Whole Kernel Corn
1 Can Diced Ro-Tel Tomatoes w/Peppers
1 Can Stewed “Mexican Recipe” Tomatoes
1-2 Pounds Ground Chuck or venison
1 Pkg. Dry Taco Seasoning
1 Pkg. Dry Ranch Valley Seasoning


Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. ( I usually rinse out the bean cans and pour the water into the pot. I get all the goodie from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.


  1. Nicki

    I made this last weekend and it was met with rave reviews! (had the last of it for breakfast today in fact :))

    My variation: I left out the Rotel (little tummies can’t tolerate spicy foods like I can!), I was out of pintos so substituted chili beans, added about 1 to 1-1/2 teaspoons cumin and salt and pepper to taste.

    It was wonderful topped with melted sharp cheddar cheese and a dollop of sour cream!

  2. Nicki

    My mother tells me that this is an old Weight Watchers recipe. If anyone has any additional background info, please feel free to share!

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