Aunt Susans Taco Soup Food

EASY TACO SOUP RECIPE

Steps:

• Combine the ingredients for the taco seasoning.
• In a Dutch oven, heat oil. Once hot, sauté ground meat breaking it up as it's cooked, lightly season with the taco seasoning.
• Meanwhile, finely chop the onion. Cube the red pepper, green pepper and tomatoes.
• Once the meat is browned, add the remaining ingredients and seasonings. Turn heat to low and cook 12-15 minutes. Serve soup hot with desired toppings.

TACO SOUP

Steps:

• Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
• Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Top with cheese.

TACO SOUP

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

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.

TACO SOUP (PAULA DEEN)

Steps:

• Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
• Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
• Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
• To serve, place a few corn chips in each bowl and ladle soup over them.
• Top with sour cream, cheese, green onions and jalapeños.

AUNT SUSAN'S TACO SOUP

Steps:

• Brown beef & onion in pan, drain grease.
• Mix all ingredients in crock-pot (including juice from tomatoes!).
• Cook on high for about an hour, or low for a couple of hours.
• It will produce more liquid as it cooks so it won't be dry when you eat it.
• We eat ours with Scoops corn chips & throw some shredded cheese on top. Delicious!

SUSAN'S BEEFY TACO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown ground beef and drain. Add garlic, onion and crushed red peppers and saute until translucent and aromatic.
• Add taco seasoning and mix well.
• Add salsa and beans, olives and jalapeno's and warm through.
• Season with salt and pepper and sprinkle on cilantro.
• Combine all in large pot. Serve and add cheese to each individual bowl.