Taco Soup With Jalapeño Cheddar Cornbread Muffins Food

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RANCH TACO SOUP



Ranch Taco Soup image

This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drained
2 ½ cups water
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (3.8 ounce) can sliced black olives, drained
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix

Steps:

  • Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
  • Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.7 g, Cholesterol 39.5 mg, Fat 9.9 g, Fiber 11.2 g, Protein 21.5 g, SaturatedFat 3.2 g, Sodium 1398.2 mg, Sugar 3 g

EASY TACO SOUP WITH GROUND BEEF



Easy Taco Soup with Ground Beef image

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

Provided by thehungryscientist

Categories     Taco Soup

Time 45m

Yield 4

Number Of Ingredients 16

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

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.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg

JOHNNY JALAPENO'S TACO CORNBREAD SKILLET



Johnny Jalapeno's Taco Cornbread Skillet image

Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664.

Provided by 2Bleu

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1/2 onion, chopped (optional)
1 (1 ounce) envelope taco seasoning mix (Old El Paso is Johnny's favorite)
1 (14 ounce) can kidney beans, drained well (or pinto or black beans)
1 cup kernel corn
1 (8 ounce) box corn muffin mix
1/3 cup 2% low-fat milk
1 egg
1/2 cup cheddar cheese, shredded
2 tablespoons chopped jalapenos
1 cup monterey jack cheese
1 cup shredded lettuce
1/4 cup chopped tomato
1 dollop sour cream
1 dollop guacamole

Steps:

  • Lightly grease the inside of an 10" cast iron skillet with a little butter. Place in oven and turn temperature to 450°F.
  • Meanwhile, cook beef (and onion if using) in a medium sized skillet. When almost done (drain if necessary), add seasoning mix, stirring to coat. Add beans and corn and continue cooking for 1-2 minutes.
  • In a medium bowl, mix corn muffin mix, milk, and egg until smooth. Add cheddar and jalapeno, mixing to combine. Carefully remove cast iron skillet from oven and spread dough into it, using the back of a wooden spoon (pan will be hot).
  • Spread beef and bean mixture over dough, leaving a 1/2" border. Bake uncovered 15 minutes.
  • Sprinkle with monterey jack cheese and bake an additional 2 minutes or until cheese is warm and melted. Top with garnishments, slice pie fashion and serve.

TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS



Taco Soup with Jalapeño-Cheddar Cornbread Muffins image

This taco soup is a marriage of soup and chili in the best way possible. Ground beef and fresh chorizo get browned and simmered with chili powder, cumin and paprika until fragrant. Then fire-roasted tomatoes and mild green chiles are stirred in for a Tex-Mex twist. Quickly whip up jalapeño and Cheddar cornbread muffins to serve on the side, and top with sour cream, cilantro and some diced avocado for a hearty, family-friendly meal.

Provided by Eddie Jackson

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings; makes 9 muffins

Number Of Ingredients 32

Nonstick cooking spray
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
1 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1/2 large jalapeño, minced
4 ounces sharp Cheddar, finely diced (about 1/4-inch dice)
2 tablespoons vegetable oil
1 pound 80% lean ground beef chuck
8 ounces fresh chorizo, casings removed
1 large yellow onion, diced
1 red or orange bell pepper, diced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 cups low-sodium beef broth
One 28-ounce can fire-roasted diced tomatoes
Two 15.5-ounce cans black beans, drained and rinsed
Two 4-ounce cans diced mild green chiles
Diced avocado, for serving
Sour cream, for serving
Fresh cilantro, for serving
Lime wedges, for serving

Steps:

  • For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
  • Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
  • Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
  • For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
  • Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.

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