Taco Soup Recipe

This soup is a great way to stretch a pound of meat.  It is delicious served with cheddar or Daiya cheese, salsa, corn chips and sour cream if you can tolerate dairy.  This makes a huge pot full.  This recipe is easy to adapt to what you have on hand.  Adjust the corn and rice amounts to how thick you want your soup.


1 pound ground beef
1 chopped onion or a couple Tbsp dried onion
8 cups chicken or beef broth
2 (16 oz) cans of beans (black, pinto, chili, kidney) with liquid
1/2 (10 oz) bag of frozen corn
1 (14.5 oz) can petite diced tomatoes
1 cup cooked rice (optional)
1 (4 oz) can green chile peppers (optional)
4 Tbsp (2 packet) gluten free taco seasoning mix
salt and pepper to taste


1. In a large saucepan, cook ground beef and onions.

2. Stir in the rest of the ingredients.

3. Bring to a boil.

4. Reduce heat and simmer 20-30 minutes.

This post is part of Penny Wise Platter Thursday.

Taco Potato

We love Mexican food around here.  In fact, we usually eat taco meat in one form or another at least once a week.  One of my favorite allergen free mexican meal is filling a potato with taco fixings.  Not only is this delicious but potatoes are cheap!  Taco potatoes really need no recipe but I’ll list the ingredients we use to make ours.

Baked potato (Yellow potatoes have a buttery taste without the butter!)
Taco meat
Daiya or cheddar cheese
Ketchup (We use this as a cooling agent since sour cream is out.)


You may also enjoy Barbecue Chicken Potato.