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Dutch Oven Taco Soup

June 17, 2013

Now that summer is coming into town, we have been experimenting with some new dutch oven recipes.  We used the following recipe in Yosemite to feed 7 adults and had a few servings left over. This is the second year we have gone to Yosemite, and I love the way the meals are organized.  Every family gets a night to prepare dinner for everyone which means less time preparing, cooking and cleaning for everybody!  The best was coming home from Halfdome after a 13-hour hike and having warm, dutch oven chicken pot pie waiting for us…..YUMMMMM!!!!!

Dutch Oven

Dutch Oven Taco Soup

Dutch Oven Taco Soup



  • 2 lbs ground beef
  • 1 medium onion, chopped
  • 1 package taco seasoning mix
  • 1 package dry ranch seasoning mix
  • 30 oz canned corn, drained
  • 15 oz can pinto beans, drained
  • 15 oz cab black beans, rinsed and drained
  • 20 oz can diced tomatoes with green chilies
  • 32 oz box beef broth
  • Condiments (optional): Cilantro, sour cream, green onions, tortilla chips


1. In a 12-inch Dutch Oven, cook ground beef and onions until beef is browned (use enough coals on bottom of dutch oven to get to medium heat.) 2. Add seasoning mixes, corn, beans, tomatoes and broth.3. Bring to a boil, reduce heat and simmer for 30 minutes, stirring intermittently. 4. Serve with condiments and enjoy!

Dutch Oven

Thanks for stopping by!

4 Comments leave one →
  1. June 17, 2013 8:27 am

    The ULTIMATE slow cooker… and tastes even better eaten outdoors!! Wish I had one…

  2. June 17, 2013 9:35 am

    We South AFricans love you! WE know this as a Potjie (little pot in Afrikaans) and it is a huge part of our cuisine- I think I own about 8 of them in different sizes. I think I must print your blog and try it out. The word “Taco” we only hear in the movies, we have no idea what it is.

  3. June 18, 2013 8:48 am

    Love it. Nicely done!

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