EASY TACO SOUP
This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.
Provided by Mama Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
- Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g
WORLD'S BEST TACO SOUP
This is yet another "souped up" version of the popular Taco Soup recipes already available. Although there's nothing wrong with the other versions out there, this is just what I feel to be the "Cadillac" edition. A little bit of everything...from a can. This recipe makes quite a bit due to using standard can sizes, but trust me, it gets better as left-overs...
Provided by MarkG
Categories Chicken
Time 8h20m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Brown meat along with bell pepper in large skillet.
- Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
- Combine all the ingredients in a large crock pot and mix well.
- Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
- Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
- Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
Nutrition Facts : Calories 397, Fat 11.2, SaturatedFat 3.3, Cholesterol 31, Sodium 1096.7, Carbohydrate 50.6, Fiber 13.5, Sugar 5.2, Protein 23.5
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
- Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
- Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.
TACO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
- Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
- Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.
THE BEST EVER TACO SOUP
Make and share this The Best Ever Taco Soup recipe from Food.com.
Provided by Cooking46ofUs
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat and onions, drain off any grease.
- Mix water, ranch dressing mix and taco seasoning into meat.
- Drain and rinse beans, add to meat along with all other ingredients.
- Cover and simmer for 45 minutes.
Nutrition Facts : Calories 369.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 59.8, Sodium 643, Carbohydrate 49.8, Fiber 12.7, Sugar 4.4, Protein 28.7
TACO SOUP RECIPE BY TASTY
This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.
Provided by Tasty
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the ground beef and onion to a large pot and stir until the beef is cooked through.
- Drain excess liquid.
- Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
- Cook over medium heat for 10 minutes.
- Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams
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