Beer Taco Soup Food

TACO SOUP

Steps:

• Brown meat and onions and drain.
• Mix ranch dressing and taco seasoning into meat.
• Without draining, add all of the other ingredients.
• Simmer 1 hour. Serve with any appetizer or side dish.

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.

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.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

THE BEST EVER TACO SOUP

Steps:

• Brown meat and onions, drain off any grease.
• Mix water, ranch dressing mix and taco seasoning into meat.
• Drain and rinse beans, add to meat along with all other ingredients.
• Cover and simmer for 45 minutes.

TACO SOUP

Steps:

• In large pot or deep skillet, bring beans, corn, enchilada sauce, garlic, and stock to a light boil on medium heat, stirring frequently. Add chicken breasts.
• Simmer on low, covered, about 15 minutes, until chicken is cooked through. Remove chicken and chop or shred. Return chicken to pot and stir.
• Optional: while soup is cooking, put tortilla chips on a baking sheet and cook at 350 degrees for 10 - 12 minutes, until hot and extra crispy.
• Serve soup and top with desired garnishes.

BEER TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
• Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
• Set crock pot on low and covered for 5 hours.
• Remove the chicken breast and let them cool off for a couple of minutes.
• Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
• Serve topped with Mexican cheese and sour cream. YUMMY!

BEEF TACO SOUP

Steps:

• Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
• Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
• Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
• Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.

TACO SOUP WITH BEER

Steps:

• Brown beef in a large pot until no longer pink, draining off all fat.
• Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
• Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
• Meanwhile, preheat oven to 400°F.
• Using kitchen shears, cut tortillas into thin strips.
• Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
• Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
• Serve soup in bowls with a few of the tortilla strips set on top as a garnish.

TACO SOUP

Steps:

• Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapeños.

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.