EASY TACO SOUP WITH GROUND BEEF
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
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
TEXAS CHICKEN TORTILLA SOUP
This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!
Provided by Kim D.
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, heat butter and oil over medium heat.
- Add onions, jalapeno, garlic, carrots and raw chicken.
- Simmer 5 minutes.
- Stir in seasonings.
- Add tomatoes and chicken broth.
- Stir well and simmer for 1 hour, stirring occasionally.
- To serve, crumble tortilla chips in the bottom of individual soup bowls.
- Fill bowls with soup and top with cheese.
TEXAS BLACK BEAN SOUP
This hearty meatless stew made with convenient canned items is perfect for spicing up a family gathering on a cool day. It tastes as if it's made with love and yet it requires so little time and attention. -Pamela Scott, Garland, Texas.
Provided by Taste of Home
Time 4h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 609mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
RUTH'S CARROT CAKE WITH CURRANT ICING
Make and share this Ruth's carrot cake with currant icing recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 2 9" cake pans.
- Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
- Drain pineapple,reserving syrup.
- Add syrup to dry mixture; add eggs, oil and vanilla.
- Beat 3 minutes.
- Stir in pineapple, carrots and nuts.
- Bake 325 degrees for about 40 min or until done.
- Cool 10 min in pan.
- Unmold.
- Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
- Fold in nuts and currants.
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