Tacosoupiii Recipes

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TACO SOUP



Taco Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

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.

SIMPLE TACO SOUP



Simple Taco Soup image

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

TACO SOUP III



Taco Soup III image

A hearty bean soup with a spicy taco flavor. Garnish with cheese and sour cream.

Provided by Sheila

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 2h30m

Yield 6

Number Of Ingredients 10

1 ½ pounds lean ground beef
1 onion, chopped
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can white hominy, drained
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
¼ cup shredded Cheddar cheese
¼ cup sour cream
1 ½ cups water

Steps:

  • In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
  • Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
  • Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 32.7 g, Cholesterol 94.3 mg, Fat 28 g, Fiber 7.3 g, Protein 27.2 g, SaturatedFat 11.8 g, Sodium 1543.3 mg, Sugar 3.1 g

TACO SOUP



Taco Soup image

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 bunch scallions, white and green parts separated, chopped
1 pound ground beef chuck
One 1-ounce packet taco seasoning
One 1-ounce packet ranch dressing seasoning
Two 10-ounce cans diced tomatoes with green chiles
Three 15-ounce cans beans, drained and rinsed (a mix of pinto beans, black beans and kidney beans)
One 10-ounce can whole corn kernels, drained
Kosher salt
Shredded Cheddar, for serving
Sour cream, for serving
Pico de gallo, for serving

Steps:

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant and soft, about 2 minutes. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Stir in the taco and ranch seasonings until well combined.
  • Add the tomatoes, beans, corn and 1 teaspoon salt. Fill one of the bean cans with water and add it to the pot. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until the beans are warmed through, about 10 minutes.
  • Serve in bowls with scallion greens, Cheddar, sour cream and pico de gallo.

TACO SOUP



Taco Soup image

This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.

Provided by Judy in WA

Categories     Lunch/Snacks

Time 1h15m

Yield 1-6 bowls, 12 serving(s)

Number Of Ingredients 13

1 lb ground turkey or 1 lb lean ground beef
1 large onion, chopped
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can chili beans (hot or regular)
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons chili powder
1 (16 ounce) can whole kernel corn
1 (8 ounce) can diced Mexican-style tomatoes
1 (8 ounce) can diced tomatoes (any flavor)
2 cups water

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.

Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 1, Cholesterol 26.1, Sodium 735.1, Carbohydrate 32.7, Fiber 7.8, Sugar 2.8, Protein 16

EASY TACO SOUP



Easy Taco Soup image

This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.

Provided by Mama Fresh

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 45m

Yield 10

Number Of Ingredients 11

2 pounds lean ground beef
1 large onion, minced
3 cloves garlic, minced
2 (1 ounce) packets taco seasoning mix (such as La Tiara®)
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 quart tomato juice
1 bunch cilantro, minced, or to taste
1 large lime, halved
1 pinch salt and ground black pepper to taste

Steps:

  • Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
  • Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g

TACO SOUP



Taco Soup image

Get a little heat and a lot of flavor with this delicious taco soup. Learn more about this easy dish that looks like soup but tastes like tacos today!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 9

1 lb. extra-lean ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
  • Add all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
  • Top with cheese.

Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 900 mg, Carbohydrate 30 g, Fiber 9 g, Sugar 4 g, Protein 17 g

TACO SOUP RECIPE BY TASTY



Taco Soup Recipe by Tasty image

This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 6 servings

Number Of Ingredients 15

1 lb lean ground beef
1 small onion, chopped
15 oz canned kidney bean, 1 can
15 oz canned black bean, 1 can
15 oz canned corn kernels, 1 can
15 oz canned diced tomato, 1 can
8 oz tomato sauce, 1 can
2 tablespoons taco seasoning
1 shredded cheddar cheese, to serve
1 sour cream, to serve
1 pico de gallo, to serve
1 avocado, sliced, to serve
1 tortilla chip, to serve
1 lime wedge, to serve
1 chopped cilantro, to serve

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!

Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams

WORLD'S BEST TACO SOUP



World's Best Taco Soup image

This is yet another "souped up" version of the popular Taco Soup recipes already available. Although there's nothing wrong with the other versions out there, this is just what I feel to be the "Cadillac" edition. A little bit of everything...from a can. This recipe makes quite a bit due to using standard can sizes, but trust me, it gets better as left-overs...

Provided by MarkG

Categories     Chicken

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 21

1 (8 ounce) can tomato sauce
1 (10 ounce) can stewed tomatoes
1 (10 ounce) can Rotel Tomatoes (Original recipe recommended)
1 (16 ounce) can ranch style beans
1 (16 ounce) can red kidney beans
1 (16 ounce) can cannellini beans (white kidney, can use other white beans like great northern if unavailable)
1 (16 ounce) can pinto beans
1 (16 ounce) can hominy (white or yellow)
1 (4 ounce) can diced green chilies
1 (4 ounce) can sliced mushrooms, drained (stems & pieces are fine)
1 (4 ounce) can black olives
1 (4 ounce) can green olives (typically difficult to find small can or jar so I just slice up some pimento-stuffed queen olives an)
1 (1 1/2 ounce) package taco seasoning mix
1 (1 ounce) package hidden valley ranch dressing mix
1 (1 ounce) package onion soup mix
1 -1 1/2 lb ground beef or 1 -1 1/2 lb shredded chicken
1 large green bell pepper, diced
1 garlic clove, diced
1/2 teaspoon black pepper
1 (12 ounce) bottle beer (ale style like Sam Adams or Sierra Nevada is recommeded)
2 teaspoons frank's hot sauce (or to taste)

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!

Nutrition Facts : Calories 397, Fat 11.2, SaturatedFat 3.3, Cholesterol 31, Sodium 1096.7, Carbohydrate 50.6, Fiber 13.5, Sugar 5.2, Protein 23.5

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