Dutch Oven Taco Soup
This Dutch Oven Taco Soup recipe if one of our families most requested recipes. It is super easy and tastes fantastic. This Dutch oven recipe is great over a campfire but can be made in a slow cooker if needed too.
Ingredients
- 2 pounds Ground Beef we like 80/20
- 1 Yellow Onion diced
- 15 ounce Can Corn drained
- 10 ounce Rotel
- 15 ounce Can Black Beans drained
- 15 ounce Can Great Northern Beans drained
- 15 ounce Can Red Beans drained
- 15 ounce Can Dark Red Kidney Beans drained
- 32 ounces Beef Broth
- 2 ounces Taco Seasoning 2 packets
- 1 ounce Dry Ranch Dressing Seasoning 1 packet
Instructions
- Add the ground meat and onion to the Dutch oven and cook until the beef is browned, and the onions are softened. Drain the excess grease from the pot.
- Next, stir in the taco seasoning and the dry ranch seasoning.
- Stir until well combined, then add in the drained canned corn, drained beans, and undrained Rotel. Stir to mix well then add in the beef broth.Add the rest of the ingredients to the one pot taco soup.
- Bring the ground beef taco soup to a simmer, then cover the Dutch oven and continue to simmer for at least an hour. After about an hour, lower the temperature to keep the taco soup warm. You can continue to cook the soup until you are ready to eat, but it gets better with time, so we usually continue to cook on very low heat for a few more hours. Stir the taco soup occasionally to make sure it is not sticking to the bottom of the Dutch Oven.
- Serve warm with your favorite toppings like, diced onion, avocado, cilantro, or sour cream.
Nutrition
Calories: 4716kcalCarbohydrates: 445gProtein: 295gFat: 197gSaturated Fat: 73gPolyunsaturated Fat: 11gMonounsaturated Fat: 83gTrans Fat: 11gCholesterol: 644mgSodium: 14156mgPotassium: 9748mgFiber: 120gSugar: 31gVitamin A: 5670IUVitamin C: 93mgCalcium: 956mgIron: 59mg
Tried this recipe?Let us know how it was!