The Best Ever Taco Soup Food

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 RECIPE BY TASTY

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!

TACO SOUP RECIPE

Steps:

• Heat a largr pot over medium-high heat drizzle lightly with oil.
• Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
• Drain excess fat from beef mixture.
• Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
• Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
• Serve warm finished with desired toppings.

THE BEST EVER TACO SOUP

Steps:

• Brown meat and onions, drain off any grease.
• Mix water, ranch dressing mix and taco seasoning into meat.
• Drain and rinse beans, add to meat along with all other ingredients.
• Cover and simmer for 45 minutes.

WORLD'S BEST TACO SOUP

Steps:

• Brown meat along with bell pepper in large skillet.
• Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
• Combine all the ingredients in a large crock pot and mix well.
• Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
• Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
• Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!

THE BEST TACO SOUP EVER

Steps:

• In a large pot or dutch oven, saute onion, garlic, carrot, and green pepper. Season veggies with salt and pepper. When the onion is translucent, add hamburger meat and cook until browned.
• Dump all the cans into the pot. Do not drain the beans or corn, as they add flavor and liquid to the soup.
• Add taco seasoning, ranch dressing mix, and other spices. Taste as you go!
• Let cook together for at least 20 minutes. Serve with desired garnishes.
• This soup freezes well and lasts for over a week in the fridge. It only gets better the more it sits!

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.

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.

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.

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.

CONTEST-WINNING TACO SOUP

Steps:

• In a large Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and serve with chips if desired.

TASHA'S TACO SOUP

Steps:

• Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
• Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.