Addictive Taco Soup Food

EASY TACO SOUP

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.

CROCK POT TACO SOUP

Steps:

• Cook meat and drain.
• Shred if needed.
• Add all ingredients to crock pot.
• DO NOT DRAIN CANS.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low until serving to keep hot.
• Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

TACO SOUP

Steps:

• Sprinkle 1 tablespoon of the taco seasoning over the meat and gently mix. Set aside while prepping other ingredients.
• Heat the vegetable oil in a 4-5 quart Dutch oven or soup pot over medium heat until the oil shimmers on the surface.
• Add the meat, using a spatula to distribute it evenly across the surface, for fastest cooking. Stir frequently, breaking up the big chunks as you go.
• When the meat has mostly browned (about 5 minutes), check the pot for excess grease/fat. Drain or spoon out and discard if there is more than about a tablespoon.
• Add the onions to the pot and continue stirring.
• When the meat is fully browned, add the tomato paste and the remaining 1 tablespoon of taco seasoning, mixing thoroughly.
• Add the Rotel, the corn, and the broth, and increase heat to medium-high.
• Bring the broth to a gentle boil, then lower heat to medium or medium-low to maintain a gentle simmer. Cook for 10 minutes and reduce heat to low.
• Combine the cream and sour cream in a small mixing bowl. Remove a 1/4 cup of hot broth from the soup and whisk into the cream until combined. Then pour the mixture into the soup.
• Taste the soup and add more salt as needed. (Add small amounts, stir, and taste again.)
• Stir the green onions and cilantro into the soup, and serve with your favorite toppings.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
• Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
• Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

TACO SOUP

Steps:

• Cook beef and onions together, drain and rinse.
• In a large sauce pan, add beef mixture with other ingredients.
• Bring to boil.
• Reduce heat.
• Simmer for 15 minutes.
• When serving, sprinkle with shredded cheese.
• I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top.
• Corn chips are good too.

SPICY VEGETARIAN TACO SOUP

Steps:

• Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
• Mix well.
• Simmer covered on low heat for one hour.

VEGETARIAN TACO SOUP

Steps:

• Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
• Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
• Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
• Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
• Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
• Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
• Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

BECKY'S TACO SOUP

Steps:

• Brown hamburger and onion, drain.
• Add to the hamburger and onion the rest of the ingredients.
• Stir.
• Heat and let simmer an hour to let flavors combine. (great for the crockpot).
• Enjoy by topping with fritos, shredded cheddar cheese and sour cream.

ADDICTIVE TACO SOUP

Steps:

• Pour all ingredients into crockpot. Cook on low - uncovered for 4-6 hours. Serve with fritos/tortilla chips, sour cream and shredded cheese.