Taco Soup Viii Food

8 CAN TACO SOUP

Steps:

• Mix all ingredients together in a large pot.
• Heat until warm, stirring occasionally.
• Serve with tortilla chips.

ORIGINAL TACO SOUP RECIPE

Steps:

• Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
• Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes.
• Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings.

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.

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

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.

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 SOUP VIII

Steps:

• In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
• Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

SLOW COOKER 8-CAN TACO SOUP

Steps:

• Spray slow cooker with nonstick cooking spray.
• Pour all the ingredients into slow cooker and stir together.
• Cook on low heat for 2-3 hours.
• We like to serve this soup with shredded cheddar cheese and tortilla chips (optional).

8 CAN TACO SOUP

Steps:

• In a large dutch oven or pot, brown ground beef until cooked through.
• If using a higher fat ground beef, drain now and return to pot.
• Add taco seasoning & ranch seasonings to ground beef and mix well.
• Add pinto beans, corn, black beans, green beans, stewed tomatoes, Ro*tel tomatoes & green chilies to ground beef. Mix well.
• Add beef broth and mix again.
• Bring to a boil, then lower the heat to a simmer and cook for 30 minutes, allowing all the flavors to meld.
• Remove from oven and serve immediately with sour cream, cheese & corn chips.