Time 1h15m Yield 1-6 bowls, 12 serving(s) Number Of Ingredients 13 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.
Time 25m Yield 8 servings (about 2 quarts). Number Of Ingredients 10 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.
Yield 8 Number Of Ingredients 10 Steps:
Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp. Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes. Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings.
Time 35m Yield 4 to 6 servings Number Of Ingredients 12 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.
Time 8h10m Yield 8 Number Of Ingredients 10 Steps:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Time 1h15m Yield 12-16 serving(s) Number Of Ingredients 18 Steps:
Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot–sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix. Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot). To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapeños.
Time 25m Yield 12 servings, 1 cup each Number Of Ingredients 9 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.
Time 25m Yield 6 servings Number Of Ingredients 15 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!
More about “taco soup recipes”
Time 45m Yield 6 to 8 servings Number Of Ingredients 16 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.
