Paula Deens Easy Taco Soup Food

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.

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.

PAULA DEEN'S EASY TACO SOUP

Steps:

• In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.

PAULA DEEN'S CROCKPOT POTATO SOUP

Steps:

• Place the frozen hash browns, chicken broth, cream of chicken soup, chopped onions, and ground black pepper in a crockpot.
• Cover the pot and turn the heat on low. Cook for 5 hours.
• Add 8 oz (1 package) of softened cream cheese. Cook for an additional 30 minutes and stir now and then until combined.
• Optional but highly suggested: top with shredded Cheddar cheese, bacon strips, and minced green onion.