Taco Chili Soup 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.

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

EASY TACO CHILI SOUP/STEW

Steps:

• Brown meat and onions, drain. Mix in Hidden Valley Ranch & Taco Seasoning mix. Then, without draining the cans, add all of the additional ingredients. Simmer for at least 1 hour (better if you have 2!) or place in slow cooker for the better part of the day. The longer it cooks, the better it is!
• Don't forget - It freezes well so make a double batch!
• Serve with Baked Tostitos chips, over rice or alone! Top with your favorite grated cheese or sour cream. YUM!

CHUNKY CHILI TACO SOUP

Steps:

• Brown meat and onions.
• Add remaining ingredients, except cheese and chips.
• If soup seems too thick, add 1 cup water.
• Simmer, covered for 30 to 45 minutes.
• Spoon into bowls.
• Sprinkle cheese and chips on top.
• Serve while hot.

TACO CHILI SOUP

Steps:

• In a large Dutch oven, heat oil over medium heat. Cook onion, poblano, and jalapeños for five minutes or until softened. Stir in diced tomatoes and chicken broth, chicken, and pinto beans. Reduce heat and simmer for 20 minutes. Stir in cilantro.

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.

EASY TACO CHILI

Steps:

• Brown beef with onions in skillet
• Drain excess fat.
• Dump everything (including all juices from cans) in a crock pot.
• Add seasonings.
• Cook 2-4 hours on high.

SLOW COOKER TACO-CHILI SOUP

Steps:

• Cut large pieces of stew meat in half and brown in a large skillet.
• Combine all the ingredients in a slow cooker, along with 3/4 cup water.
• Cover and cook on low for 5-7 hours.