Pioneer Woman Taco Soup Food

7-CAN SOUP

Steps:

• Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
• Dice the cheese and stir it into the soup until melted. Serve immediately.

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.

PIONEER WOMAN'S SALAD TACOS

Steps:

• Heat taco shells according to package directions. Set aside.
• Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans and hot water. Stir to combine, then add salt as needed. Keep warm.
• To make the dressing: Mix together the mayonnaise, sour cream, salsa, ranch dressing mix and hot pepper sauce. Taste and adjust the seasoning, adding salt and pepper if it needs it.
• To build the tacos, first fill the shell with plenty of lettuce. Spoon on some of the meat mixture, then add tomatoes and cheese. Top with a light drizzle of the dressing and serve immediately.
• Optional: add a little of the dressing on top of the letuce before adding the meat.

PIONEER WOMAN'S TACO SOUP

Steps:

• In a large Dutch oven set over medium heat, heat the olive oil.
• Add the onion and garlic, and cook until they start to soften, about 2 minutes.
• Add the beef to the Dutch oven and season it with salt and pepper to taste.
• Cook the beef until browned and cooked through while breaking it up with a spatula, about 8 minutes.
• Stir in the tomato paste and taco seasoning.
• Add the black beans, corn, tomatoes, green chiles, and vegetable stock.
• Add a few dashes of hot sauce, stir, and allow the soup to simmer for 10 to 15 minutes.
• After simmering, the flavors should combine and the soup should slightly thicken.
• You may need to adjust the seasoning based on your taste, adding more hot sauce, salt, and pepper if needed.
• Serve the soup in bowls garnished with cheese, sour cream, and cilantro.
• Place corn chips on top and serve immediately.