Husker Tailgate Spicy Taco Soup Recipes

HUSKER TAILGATE SPICY TACO SOUP

Steps:

• In a large stock pot or dutch oven, brown ground beef and diced onion over medium-high heat.
• Drain meat/onion mixture in colander and return to pot.
• Stir in minced garlic and both taco seasoning packets and brown over medium heat for another couple of minutes.
• Add remaining ingredients (except Velveeta and sour cream). Bring to a boil and then reduce heat to low, cover and simmer for 30-45 minutes.
• Add Velveeta and sour cream and stir until incorporated. Serve with Fritos or tortilla chips.

EASY TACO SOUP WITH GROUND BEEF

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.

TAILGATE SOUP

Steps:

• Saute the chopped onion and garlic in the olive oil until light brown.
• Add ground meat to same pan and brown.
• Drain off any fat/oil.
• Add paprika, salt and pepper; cook for a minute or two to blend flavors.
• In crock pot or large stew pot, add meat/onion mixture and potatoes.
• DO NOT DRAIN THE CANS BEFORE ADDING.
• The juices from the cans is what really makes this soup.
• To same pot, add contents of all cans.
• Cook in crock pot on low 8-10 hours.
• If cooking on stove top, bring soup to a boil then reduce heat and cook on low heat 4-5 hours.
• Stir occasionally.
• Serve topped with cheddar cheese; great with buttered biscuits.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

CREAMY TACO SOUP

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
• Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.

SPICY CHICKEN TAILGATE TACOS

Steps:

• Preheat oven to 400°F. Line a 9x13 baking dish with foil. (I originally made this by spraying the pan with non stick spray. That is totally fine to do, but using foil can help in keeping the shells crisp.)
• Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
• Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
• Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better!
• Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
• Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.