Unknownchef86s Empty The Pantry Taco Soup Recipes
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
PANTRY TACO SOUP
Okay, i know there's a BILLION taco soups on here already. But from what ive seen so far, mine's a little different. This recipe is a favorite here at home. Its college-friendly because most of the ingedients are in cans. Its cheap, convenient, filling,several servings, crockpot-friendly, freezable, easy.. its just great. You can fix up the soup however you like, as far as the veggies and meat go. Ive used pork, steak, stew meat, chicken,even venison. The best meat to use, in my opinon is ground hamburger. I usually hate beans, but if i stick em in this i can stretch the soup out and get a little extra protein. Its not mentioned in the recipe, but if have a stray can of diced tomatoes in the back of the pantry, throw it in there too. Again, not a fan of plain tomaters, but this is a good way to get rid of them.
Provided by gimme_a_spachler
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
- Cook over medium heat, until meat is browned.
- Drain fat, if any.
- Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
- Bring to a boil.
- Reduce the heat, and simmer for atleast 1 hour.
- Serve with shredded cheese, sour cream. Its GREAT with cornbread.
Nutrition Facts : Calories 630.4, Fat 20.8, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2416.9, Carbohydrate 79.8, Fiber 14.8, Sugar 16.4, Protein 38.1
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