Dump Taco Soup Recipes

8 CAN TACO SOUP

Steps:

• Mix all ingredients together in a large pot.
• Heat until warm, stirring occasionally.
• Serve with tortilla chips.

TACO SOUP

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.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

SIMPLE TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

INSTANT POT® TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat up the pot. Add ground beef and onion. Stir to break up ground beef into crumbles and cook until beef is browned, about 5 minutes. Drain as much excess grease as possible. Stir in black beans, corn, diced tomatoes and chiles, tomato sauce, beef broth, and taco seasoning. Mix until well combined. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve soup with avocado slices and Oaxaca cheese.

DUMP SOUP (OR TACO SOUP)

Steps:

• Brown ground beef and drain.
• Add remaining ingredients, including all liquid (use your judgment on water depending how soupy you want it).
• Cook 30-45 minutes.
• Serve with cornbread.

SLOW COOKER 8-CAN TACO SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Pour all the ingredients into slow cooker and stir together.
• Cook on low heat for 2-3 hours.
• We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).