Unknownchef86s Empty The Pantry Taco Soup Recipes

TACO SOUP

Taco Soup image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

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.

PANTRY TACO SOUP

Pantry Taco Soup image

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

Ingredients

1 teaspoon salt
3 cups water
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (I use Taco Bell brand)
1 lb ground beef (or chicken, pork, steak, stew meat, ect.)
1 medium onion, chopped
1 (16 ounce) can red kidney beans, drained
1 (15 1/4 ounce) can niblet corn, drained (I double this, usually. Love corn)
1 (10 ounce) can diced tomatoes and green chilies, half-drained
1/2 of a 1 can chicken broth (14 1/2 ounce)

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

FROM THE PANTRY TACO SOUP

From the Pantry Taco Soup image

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

Ingredients

1 lb. ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

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

20 MINUTE CHEESY BEEF TACO SOUP RECIPE

20 Minute Cheesy Beef Taco Soup Recipe image

You're just 20 minutes away from a delicious Cheesy Beef Taco Soup dinner! One of the easiest meals your entire family will love!

Provided by Camille Beckstrand

Categories Soup

Time 17m

Number Of Ingredients 9

Ingredients

1 pound lean ground beef ((can also use ground turkey))
1 onion (diced)
1 pound Velveeta cheese (cut into cubes)
15 ounces beef broth
14 ounces canned black beans (drained and rinsed)
14 ounces canned corn (undrained)
28 ounces canned petite diced tomatoes (undrained)
4 ounces green chilies (undrained)
1 ounce taco seasoning ((1 packet))

Steps:

In a large stock pot, brown ground beef over medium heat with onion until beef is fully cooked. Drain and rinse, if desired.
Place pot back on stove top over medium heat. Add in Velveeta cheese on top of the cooked beef.
Pour in beef broth, black beans, corn, tomatoes, chilies, and taco seasoning.
Mix together and heat until Velveeta is melted and soup is smooth.
Serve topped with your favorite taco toppings (sour cream, guacamole, pico de gallo, shredded cheese, etc).

Nutrition Facts : Calories 407 kcal, Carbohydrate 34 g, Protein 37 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 79 mg, Sodium 2319 mg, Fiber 6 g, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving