Pantrytacosoup Recipes
TEX-MEX PANTRY GNOCCHI SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
- Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.
PANTRY TACO SOUP
Okay, i know there's a BILLION taco soups on here already. But from what ive seen so far, mine's a little different. This recipe is a favorite here at home. Its college-friendly because most of the ingedients are in cans. Its cheap, convenient, filling,several servings, crockpot-friendly, freezable, easy.. its just great. You can fix up the soup however you like, as far as the veggies and meat go. Ive used pork, steak, stew meat, chicken,even venison. The best meat to use, in my opinon is ground hamburger. I usually hate beans, but if i stick em in this i can stretch the soup out and get a little extra protein. Its not mentioned in the recipe, but if have a stray can of diced tomatoes in the back of the pantry, throw it in there too. Again, not a fan of plain tomaters, but this is a good way to get rid of them.
Provided by gimme_a_spachler
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
- Cook over medium heat, until meat is browned.
- Drain fat, if any.
- Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
- Bring to a boil.
- Reduce the heat, and simmer for atleast 1 hour.
- Serve with shredded cheese, sour cream. Its GREAT with cornbread.
Nutrition Facts : Calories 630.4, Fat 20.8, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2416.9, Carbohydrate 79.8, Fiber 14.8, Sugar 16.4, Protein 38.1
BETTER-THAN-TACO BELL MEXICAN PIZZA
This Tex-Mex pizza, inspired by the beloved Taco Bell® menu item, is loaded up with fresh ingredients and bold flavor. Our copycat version has all the signature elements of the fast-food favorite, just bigger and beefier than ever. Skip the drive-thru and give our homemade spin a try for a fun and easy weeknight meal. Add any additional garnishes you like (such as jalapeños, sour cream, or diced avocado).
Provided by Annie Campbell
Categories Beef Pizza
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a deep skillet over high heat. Pan-fry each tortilla turning frequently, adding more oil as needed, until golden brown, 2 to 3 minutes per side. Allow to drain on paper towels.
- Preheat the oven to 400 degrees F (200 degrees C).
- To assemble each pizza, place 4 fried tortillas on a baking sheet. Spread 3 tablespoons of refried beans evenly on top of every other tortilla, then add 2 to 3 tablespoons ground beef. Place the other 4 tortillas on top.
- Mix together the taco sauce and enchilada sauce in a small bowl. Spoon 2 tablespoons of the mixture on top of the tortillas and spread evenly. Sprinkle ¼ cup of each type of cheese evenly on top.
- Bake in the preheated oven until the cheese is melted, 3 to 4 minutes. Remove from the oven and top with diced tomatoes, black olives, green onions, and any additional garnishes. Cut into quarters, and serve immediately.
Nutrition Facts : Calories 873.4 calories, Carbohydrate 70.7 g, Cholesterol 119.6 mg, Fat 45.4 g, Fiber 7.3 g, Protein 43.7 g, SaturatedFat 20.2 g, Sodium 1410.8 mg
FROM THE PANTRY TACO SOUP
If you've got cheese and ground beef on hand, you can make this awesome taco soup with ingredients you already have in the pantry.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
- Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Serve topped with cheese and parsley.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 980 mg, Carbohydrate 27 g, Fiber 8 g, Sugar 4 g, Protein 17 g
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