Pronto Taco Soup Food

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.

PRONTO TACO SOUP

Steps:

• In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally. , Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.

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.

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.

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.

MEXICAN DINNER PRONTO

Steps:

• In skillet heat oil; saute onion until tender.
• Transfer to ovenproof baking dish.
• Arrange half the tamales and gravy over onions.
• Add the two cans of chili.
• Sprinkle with oregano;top with remaining tamales.
• Bake at 350 for 30 minutes, or until bubbling hot.
• Remove from oven; sprinkle with cheese.
• Bake 15 minutes more or until cheese has melted.