Grandma's Tamale Soup

Well HEY THERE! Yes I'm talking to you Mr./Mrs./Miss Reader. You have just come across one of the tastiest easiest comforting Mexican soup recipes that will be a winner in everyone's books! ...Unless for some strange reason someone does not like Mexican food (that's a little ridiculous if you ask me, but whatever floats your boat. I'll try not to judge too much.)

I am proudly announcing that "Mexican Mondays" are happening from now on. So this means next Monday you get to try this recipe thanks to my wonderful grandma. She passed away when I was in fourth grade and I do miss her a lot. I think it would have been so special for her to see all her grandchildren grow up a little more, but she's looking down on us and watching from heaven :) #jealous. Besides all the memories of my grandma, her recipes are always being used in my family and will keep being used for a long time! Nothin' better than grandma's cooking. 

(Serves about 8-10)


  • 2 lbs ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cans whole kernel corn
  • 2 cans Ranch style beans (or pinto beans if you can't find these, but the ranch style beans give the soup a great distinct taste)
  • 1 can tomatoes
  • 1 can Rotel
  • 1 package frozen tamales (thawed)
  • 1 tsp cumin
  • Salt & pepper


  1. Brown the ground beef. Using a strainer, drain the beef and rinse under hot water to remove fat. 
  2. Sauté the chopped onion and green pepper in a little bit of olive oil. 
  3. Chop tomatoes and Rotel if necessary. 
  4. Mix everything except for the tamales in a pot and simmer for 1 & 1/2 hours.
  5. Just before serving, add the chopped tamales (I like bigger chopped tamale pieces, but you can follow your heart on the size.)
  6. Top with cheese, chips, green onions, sour cream, or whatever Mexican toppings you love!
  7. This soup can be made ahead of time and kept in the refrigerator. It also can be frozen.