Ghost Pepper Taco Soup Recipe


  • 1 tablespoons olive oil
  • 1 large onion, diced
  • 2 pounds ground beef
  • 2 cloves minced garlic
  • 2 cans stewed or diced tomatoes, undrained
  • 1 can corn, undrained
  • 2 cans kidney beans, undrained
  • 1 can sliced black olives, undrained
  • 1/2 jar of Mad Dog 357 Pure Ghost Hot Sauce
  • 2 packets taco seasoning
  • 1 large (20 oz) Corona Beer
  • 2 cups water
  • salt, pepper, cumin, chili powder, to taste
  • sour cream, cheddar cheese, green onions, taco chips


  1. Heat oil in large stock pot and saute onion, about 2-3 minutes. Add ground beef and break apart with wooden spoon. Cook until browned then add garlic and cook for 1 minute.
  2. Add all can goods, undrained and 1/2 jar of Mad Dog 357 Pure Ghost Hot Sauce. Add taco seasoning and stir.
  3. Add beer and half the water (you can add more water to thin down if you want more of a soup than a chili).
  4. Bring to a boil and reduce heat. Simmer one hour, then check seasoning and add salt, pepper, cumin and chili powder as needed.
  5. The longer you simmer, the better it will taste. I typically let my taco soup cook 4-6 hours before serving.
  6. Serve hot in bowls with garnishes.

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