Kathys Taco Soup Recipes

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KATHY'S TACO SOUP



Kathy's Taco Soup image

My sister, Kathy, is a FABULOUS cook! She started in education as a Home Ed. teacher. When she gave me this recipe, she wrote, "This is a quick soup. My kids at school could make it, eat, and clean the mess up, all in a 50 minute class period. I like quick and easy." We like it, too! Thanks for sharing, Kathy. The only...

Provided by Fran Miller

Categories     Beef Soups

Time 35m

Number Of Ingredients 12

2 pkg taco seasoning
1 c pace picante sauce
2 can(s) pinto beans with jalapenos, drained (plain pinto beans or kidney beans will also work)
1 or 2 can(s) whole kernel corn, drained
1 or 2 can(s) whole tomatoes with juice, crushed with your fingers
some water
1 lb hamburger
TOPPINGS OPTIONS:
sour cream
shredded cheddar cheese
tortilla chips or strips
fresh lime juice

Steps:

  • 1. Put all ingredients, EXCEPT water & hamburger, into a large pot over MEDIUM heat. Stir to mix and add enough water to cover. Stir occasionally until the soup starts to boil.
  • 2. Once the soup starts boiling, drop small clumps of hamburger into the soup mixture. Let it cook for a few minutes before stirring, so the hamburger clumps stick together. Gently stir occasionally.
  • 3. Once the hamburger is cooked, decide how thick you like your soup. If needed, add a little more water if you like a thinner soup. Cook for about 15 minutes so that all the flavors blend together and the soup becomes the desired consistency.
  • 4. Serve hot with sour cream, cheddar cheese, tortilla chips, and a squeeze of lime, if desired.

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

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