Texas Taco Soup Food

TEXAS TACO SOUP

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

TEXAS TACO SOUP

Steps:

• To begin, brown the hamburger meat in a large stockpot until brown and seared, breaking it up into small bite-sized pieces. Add the diced white onion and continue to cook 3-5 more minutes allowing the onion to soften.
• When the beef is fully cooked, drain the grease off and return to the stove.
• Over medium heat, begin adding the rest of the ingredients besides the toppings. Don't drain any of the cans, just dump them right in. Add the seasonings and Dr. Pepper.
• Simmer 20-30 minutes over medium-low heat with the lid on, letting the flavors blend.
• Serve topped with cheese, Frito Chips, and your favorite taco toppers!
• This dish goes very well with Frito Chips and your favorite chili and taco toppings.

EASY TACO SOUP

Steps:

• Heat oil in a pot over medium high heat. Add garlic and onion, cook until softened (3 min).
• Add beef and turn up the heat to high. Cook, breaking it up as you go, until it all changes from pink to brown.
• Add remaining Soup ingredients and Taco Seasoning. Bring to a simmer then turn heat down to medium.
• Simmer for 10 minutes to bring the flavours together. Adjust thickness with water if desired.
• This is how I like to serve it: place a handful of corn chips in the bowl. Ladle in soup. Top with sour cream, cheese, coriander and a few crushed corn chips. For a healthier option, skip the corn chips in the bowl and/or serve more on the top / side of the soup.

TEXAS TACO SOUP

Steps:

• Brown ground chuck and onions in large fry pan.
• Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
• Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
• This recipe makes a lot of soup, and it is even better the second day, if there is any left over.

TEXAS TACO SOUP

Steps:

• Brown hamburger meat with onion. Mix all ingredients in a crock pot and cook on high for 2 hours. Turn to low and let sit until time for dinner, stirring occasionally. Serve with cheese and corn chips or corn bread.

TEX MEX CHICKEN TACO SOUP

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.

TASTY TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally., Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese.

5-INGREDIENT TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.