Easy Taco Soup With Beans And Beef Food

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 BEAN SOUP

Steps:

• In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

EASY TACO SOUP WITH GROUND BEEF

Steps:

• In a Dutch oven or large saucepan over medium heat, brown the ground beef in the oil. Cook, stirring until the beef is no longer pink.
• Add the chopped onion, pinto beans, corn, canned tomatoes, taco seasoning, ranch dressing, and water or beef stock to the ground beef.
• Reduce the heat to low and simmer for about 1 hour. Meanwhile, heat the oil in a large skillet over medium heat. Cut the tortillas into 1/4-inch strips. When the oil shimmers, fry the tortilla strips until golden and transfer to a paper-towel-lined plate.
• When the soup is ready, top it with tortilla strips and serve it in big soup bowls.
• Serve with a simple tossed salad and hot baked cornbread wedges, if desired.

EASY TACO SOUP WITH BEANS AND BEEF

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 green onions.

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 WITH BEANS AND BAKED TORTILLAS

Steps:

• In a large pot brown the beef with onions, garlic, jalapeno peppers and chili flakes (if using) until well browned (about 12-15 minutes; drain and return to pot.
• Add in all the remaining ingredients except the tortillas; mix to combine.
• Cover and simmer for about 1-1/2 hours (simmer uncovered the last 30 minutes of cooking).
• Season with black pepper and salt if desired.
• Thin out with more water or tomato juice if necessary.
• Place the tortilla strips on a greased baking sheet, sprinkle with salt if desired and bake in a 375 degree oven for about 8 minutes.
• Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.

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.