TACO STEW
Taco Stew makes a wonderful rainy day or wintertime meal. It is nice for a change of pace and a great comfort food. This freezes well and is made from ingredients found in most kitchens! The leftovers are even better and make a great tortilla filler for a quick and easy weeknight meal!
Provided by cook from scratch
Categories Stew
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown hamburger meat with onion (or use OAMC beef.)
- Add water, spices and taco seasoning and bring to a boil.
- Simmer 20 minutes.
- Serve hot with corn bread!
- Top with shredded cheese, chopped green onions and sour cream.
Nutrition Facts : Calories 475.7, Fat 18.8, SaturatedFat 7, Cholesterol 77.1, Sodium 1247.2, Carbohydrate 48.6, Fiber 10.9, Sugar 7.8, Protein 31.9
TACO STEW
Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. -Suzanne Francis, Marysville, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain., Stir in beans, tomatoes, tomato sauce, corn, chili powder and cumin. Bring to a boil. Reduce heat; simmer 5-10 minutes to allow flavors to blend. If desired, top each serving with tortilla chips., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 313 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1041mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 9g fiber), Protein 23g protein.
TACO STEW
This is a great one dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.
Provided by SMAYO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.
- Next, stir in the beans, corn, tomatoes and green chile peppers, tomatoes and taco seasoning. Mix well, reduce heat to medium and allow to heat through, about 15 minutes.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32.6 g, Cholesterol 96.5 mg, Fat 30.7 g, Fiber 7.7 g, Protein 26.7 g, SaturatedFat 12.3 g, Sodium 1289.1 mg, Sugar 5 g
SLOW COOKER CHICKEN TACO STEW
Easy, filling, low fat and low calorie! What more could you ask of a recipe? Adjust the spice factor according to your family's likes by omitting the chiles (in tomato mixture) or adding some chopped jalapenos.
Provided by DuChick
Categories Stew
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything together in a slow cooker except chicken.
- Lay chicken on top and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir together.
- Top with cheese, sour cream, or tortilla chips, if desired.
EASY TACO STEW
Make and share this Easy Taco Stew recipe from Food.com.
Provided by Merlot
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the beef and onion in a dutch oven, then drain.
- Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
- Cook over medium heat until thoroughly heated.
- TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
- Sprinkle with cheese.
- HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.
Nutrition Facts : Calories 374.7, Fat 13, SaturatedFat 4.9, Cholesterol 73.7, Sodium 1734.8, Carbohydrate 41.2, Fiber 5.3, Sugar 11.7, Protein 27.6
TEX MEX CHICKEN TACO SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.
- Also, great on the second day over rice.
TACO SOUP
This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.
Provided by Judy in WA
Categories Lunch/Snacks
Time 1h15m
Yield 1-6 bowls, 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 1, Cholesterol 26.1, Sodium 735.1, Carbohydrate 32.7, Fiber 7.8, Sugar 2.8, Protein 16
TACO SOUP RECIPE BY TASTY
This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.
Provided by Tasty
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the ground beef and onion to a large pot and stir until the beef is cooked through.
- Drain excess liquid.
- Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
- Cook over medium heat for 10 minutes.
- Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams
EASY TACO SOUP
This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.
Provided by Mama Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
- Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g
RANCH TACO SOUP
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
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
SIMPLE TACO SOUP
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma
Provided by Taste of Home
Time 25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
CHICKEN CHILI TACO STEW
I got this recipe from my friend Shelly. I made a few modifications for my family and now it's one of our favorite dinners. It is very low point friendly (if you're on Weight Watchers) and high in taste. We have enjoyed it year round.
Provided by Chef Doozer
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken, onion, garlic, and green pepper in cooking spray.
- Add remaining ingredients. Heat on stove until warm throughout.
- (You can also cook this in the crockpot on low all day or high for a few hours--no need to saute veggies for the crockpot version.)
- If desired, top stew with shredded cheese, sour cream, avocados, and crushed up tortilla chips. My kids love to eat this as a dip for their chips. I serve it with the baked version of tortilla chips.
Nutrition Facts : Calories 310, Fat 6.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 1420.6, Carbohydrate 45.5, Fiber 7.8, Sugar 7.2, Protein 22.7
TACO SOUP
Get a little heat and a lot of flavor with this delicious taco soup. Learn more about this easy dish that looks like soup but tastes like tacos today!
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
- Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Top with cheese.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 900 mg, Carbohydrate 30 g, Fiber 9 g, Sugar 4 g, Protein 17 g
TACO STEW
I can honestly say I've never had a "stewp" before... and it turns out I like them! This cross between a stew and a soup has just the right amount of spices for my taste. I am a huge fan of Mexican food (and stewps, apparently) so give this two thumbs up!
Provided by Cindy Klingensmith
Categories Beef Soups
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Brown ground chuck and onion in a 5 quart Dutch oven.
- 2. Drain if necessary.
- 3. Add the rest of the ingredients.
- 4. Heat to boiling, then reduce heat to simmer.
- 5. Simmer for 45-60 minutes. Stirring occasionally.
- 6. Garnish with any combination of the optional ingredients.
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
BIRRIA TACO
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Boil meat in just enough water to be level with the beef, along with the beef broth powder, garlic powder, bay leaves and onion until tender, about 2 hours.
- Rehydrate all chiles, marjoram, cumin and thyme in warm water for 20 minutes, then blend it. Separate the chile mixture into two equal parts. Separate the meat from the broth and pour half of the chile mixture into a saucepan with the meat. Braise, covered, for 20 minutes over medium heat. Meanwhile, simmer the broth for 20 minutes. Season to taste. Chop meat to make birria.
- Assemble by melting the Monterey Jack on a griddle or pan, then fry the tortillas with the fat from the broth or oil. Flip the tortilla over the melted cheese, then flip the tortilla again with melted cheese. Put the birria over the cheese and let it fry for 20 to 30 seconds. Serve accompanied with the broth.
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