By: Moon
My little sister loved ever thing in this recipe and my mama! Being 15 I love cooking so I wanted to make something I love to eat and I thought of Taco Soup and your recipe was amazing! I hope to see more and make this one more for my family when it's my turn to cook! Thank you!
By: Shelley
I made this last night, sticking mostly to the recipe while also using up some leftovers & scraps from the refrigerator. It was easy and delicious! The whole family enjoyed it & repeatedly gave compliments! Thank you for such a good recipe ~ we will be making this one regularly.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/taco-soup/comment-page-20/#comment-736457">Kim</a>.
About 1.5 cups.
By: Kim
How much is a serving? 1/2 cup, 1 cup?
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/taco-soup/comment-page-19/#comment-733142">Ann</a>.
It's two 14.5 oz each cans of canned tomatoes with green chilies, Rotel just happened to be the brand I used. Then pinto beans are listed near the bottom of the ingredients, just 1 can. :)
By: Marty Mattias
We made this taco soup tonight in the crockpot, we used ground turkey and made broth ( 14 oz) using chicken "Better than Boullion" paste.
Changed absolutely nothing
else. Really perfect. Everyone
agreed we'll be making this one alot more in the future.
By: Bets
Family cleaned up every bit of this easy, tasty recipe. The only changes I made were to sub a cup of medium salsa for the tomato sauce, because I had no tomato sauce on hand. It still came out great. I will double this the next time and hope there are leftovers for later.
By: Tina Bale
While I used some leftover rotisserie chicken I had, letting it simmer in the pot an hour or so, this was an amazing soup!! I tossed in some chopped up carrot and used chicken broth instead of the beef. Will definitely be making this again!! Thank you!!
By: AFarron
Loved it! Made it really spicy and it was a hit! Topping it with fresh avocado, sour cream and tortilla strips is the way to go!
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/taco-soup/comment-page-20/#comment-733530">Nicole Martin</a>.
I would still use canned beans. And pre-cook the beef and saute onion and garlic. Then cook on low for 5 hours adding beans during last 30 minutes, unless you want them quite soft you can add them at the beginning.