Dr Pepper Taco Soup Food

PEPPER CHEESE SOUP

Steps:

• In a large pot, saute the celery, onion and jalepeno in the butter until tender.
• Stir in the milk, water and tomatoes.
• Add velveeta cheese cubes a few at time and stir until melted and smooth.
• Reduce heat to med- low and cook for 20-30 minutes.

RAINBOW ROASTED PEPPER SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
• Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers.
• Roast for 1 hour.
• Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
• When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
• Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
• Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
• In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors.
• Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
• Do not boil or cook any longer as the colors will fade.

TEXAS TACO SOUP

Steps:

• To begin, brown the hamburger meat in a large stockpot until brown and seared, breaking it up into small bite-sized pieces. Add the diced white onion and continue to cook 3-5 more minutes allowing the onion to soften.
• When the beef is fully cooked, drain the grease off and return to the stove.
• Over medium heat, begin adding the rest of the ingredients besides the toppings. Don't drain any of the cans, just dump them right in. Add the seasonings and Dr. Pepper.
• Simmer 20-30 minutes over medium-low heat with the lid on, letting the flavors blend.
• Serve topped with cheese, Frito Chips, and your favorite taco toppers!
• This dish goes very well with Frito Chips and your favorite chili and taco toppings.

MY FAVORITE TACO SOUP RECIPE

Steps:

• Heat a large pot to medium heat and add a couple tablespoons olive oil. Add ground beef or turkey along with onion and peppers. Cook about 8-10 minutes to brown the meat and soften the onion and peppers.
• Add garlic and stir. Cook another minute or so.
• Add taco seasoning and stir to incorporate.
• Add whole tomatoes, tomato sauce, black beans, corn and chicken stock. Stir. Season with salt and pepper.
• Bring to a quick boil, then reduce heat and simmer about 20-30 minutes. The flavors will develop more the longer you leave it. It will smell so good in the house!
• Serve into bowls and squeeze a bit of lime juice over the top, then swirl it in. Just a bit, about ¼ to ½ a lime.
• Top with your desired ingredients. We used some cilantro, green onions, jalapeno slices, tortilla chips, cheddar cheese and lime wedges. So good!

DR PEPPER® BACON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch pan with cooking spray.
• Combine 1 cup pepper-type soda and 1 cup butter in a saucepan over medium-low heat; heat until butter is melted, 3 to 5 minutes. Remove from heat and let cool.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain on paper towels.
• Mix flour, white sugar, 1/4 cup cocoa powder, cinnamon, and salt together in a large bowl.
• Whisk buttermilk, vanilla extract, and baking soda together in a small bowl. Pour flour mixture; mix until batter is blended. Add butter mixture, 1/3 of the bacon, and chocolate chips; mix thoroughly. Spread in the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
• Combine 6 tablespoons pepper-type soda, 1/2 cup butter, and 3 tablespoons cocoa powder in a saucepan; bring to a boil. Remove from heat. Add 1/2 of the remaining bacon and confectioners' sugar; whisk until frosting is smooth.
• Spread frosting over brownies. Garnish with remaining bacon. Cool until frosting sets, about 20 minutes. Cut into squares.

DR. PEPPER TACO SOUP

Steps:

• Brown meat and onions in large stock pot, drain grease.
• On low-med. heat begin adding the rest of the ingredients besides the cheese and corn chips.
• Simmer 20-30 minutes (lid on) letting the flavors blend.
• Serve with cheese, chips, or a dollop of sourcream. YUMMY!
• * This is SO awesome the next day so make sure to keep the leftovers. It thickens a little overnight which makes a fantastic impromptu dip.

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.

PICK A PEPPER SOUP

Steps:

• Bring the water to a boil in a large pot and add all the ingredients except the vegetable oil. Cover the pot and allow to simmer gently for 1 hour, stirring occasionally (add more water if the mixture becomes too dry). After the hour is up add the oil and cook for a further 5 minutes. Remove the bayleaf and serve on a bed of rice.