My Grandparents lived in Taos, New Mexico for as long as I can remember. My Mom was influenced the the hatch green chiles that come from New Mexico and we ate many southwestern meals in my house growing up. Unfortunately I can’t find fresh “hatch” green chiles where I live, but the canned variety does the trick just fine. I think I could eat green chiles every day – they are just SO tasty!!
Anyway, this Taos Taco Soup Recipe is from my late Grandma Marge that was given to my Mom and was since given to me. This is one of mine and my husbands absolute favorite Fall/Winter soups and is super easy. It’s hearty, filling and delicious! Make sure you load it up with lots of the optional garnishes…….that really takes it to another level. If you’re reading this up in heaven, Grandma Marge, just know I think of you every time I eat a green chile!!
Taos Taco Soup Recipe
- 1lb ground beef
- ½ large onion, chopped
- 1 can (16oz) whole tomatoes
- 1 can (16oz) pinto beans
- 1 bag (16oz) frozen corn
- 1 can (8oz) tomato sauce
- 1 can (8oz) green chile
- 1 package taco seasoning mix
- Optional garnish: Sour cream, cheddar cheese, black olives (sliced), green onions, and crushed tortilla chips
- Cook meat and onions in soup pan or skillet. Drain any grease.
- Add to crock pot with rest of ingredients. Do not drain juice from cans.
- Add more water, as necessary for correct level in crock pot.
- This mixture can be heated together on low for 8 hours or on the stove-top for 1 hour.