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Aunt Bonnie's Taco Soup

  • Cook Time: 6 - 8 hours (Low) or 3 - 4 hours (High)
  • Servings: 8
  • Course: Soups & Salads

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  • 1 pound ground beef
  • 1 15-1/2-ounce can black-eyed peas
  • 1 15-ounce can black beans
  • 1 15-ounce can chili beans with chili gravy
  • 1 15-ounce can garbanzo beans
  • 1 14-1/2-ounce can Mexican-style stewed tomatoes
  • 1 11-ounce can whole-kernel corn with sweet peppers
  • 1 1.25-ounce package taco seasoning mix
  • Dairy sour cream
  • Salsa
  • Tortilla chips


Step 1

In a 4-quart Dutch oven, cook ground been until brown; drain fat.

Step 2

Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn.

Step 3

Stir in taco seasoning mix until well combined.

Step 4

Bring soup mixture to boiling; reduce heat.

Step 5

Cover and simmer for 1 to 2 hours, stirring occasionally.

Step 6

Serve with sour cream, salsa, and tortilla chips.

Step 7

Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker lined with Reynolds® Slow Cooker Liner.

Step 8

Stir in undrained vegetables and taco seasoning mix, as directed.

Step 9

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Step 10

Serve as above.

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