Taco Soup With Pork And Beans Recipes

MEXICAN PORK AND BEANS CASSEROLE

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
• Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.

QUICK TACO SOUP WITH PORK CARNITAS

Steps:

• Heat the oil in a large saucepan over high heat.
• Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
• Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
• Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
• Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
• Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
• Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
• Serve with toppings of choice. The more toppings = more delicious!

SMOKY PORK TACO SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

SLOW COOKER TACO BEAN SOUP

Steps:

• Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

HEARTY PORK BEAN SOUP

Steps:

• Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.

TACO SOUP WITH RANCH

Steps:

• In a medium pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.
• Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon.
• Continue to cook for another 10 to 15 minutes, until the flavors are blended. Serve hot with toppings of choice.

PULLED PORK TACO SOUP

Steps:

• To a large pot add pulled pork, corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
• Pour in beef broth and allow to simmer on medium/low for 35-40 minutes.
• Serve topped with sour cream, shredded cheese, and fresh diced cilantro.

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.

TACO BEAN SOUP

Steps:

• In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Steps:

• For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
• Chop onion. Add all remaining ingredients EXCEPT SALT.
• Simmer for about 20 minutes and salt to Taste.
• Garnish bowl with shredded cheese and sour cream.

TACO SOUP WITH PORK AND BEANS

Steps:

• Brown beef and onion in skillet. Drain. Place in slow cooker.
• Stir in taco seasoning, brown sugar, and pepper. Add beans, corn, pork and beans, and tomato juice. Mix well.
• Cover. Cook on Low 4-6 hours.
• Garnish individual servings with taco chips, cheese and dollop of sour cream.

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.