Dr Pepper Taco Soup Recipes

Steps:

• Brown meat and onions in large stock pot, drain grease.
• On low-med. heat begin adding the rest of the ingredients besides the cheese and corn chips.
• Simmer 20-30 minutes (lid on) letting the flavors blend.
• Serve with cheese, chips, or a dollop of sourcream. YUMMY!
• * This is SO awesome the next day so make sure to keep the leftovers. It thickens a little overnight which makes a fantastic impromptu dip.

Steps:

• Brown ground beef in a pan. Drain, then add sliced onion and green peppers and slice for several minutes.
• Add minced garlic to the pan and cook for about 2 minutes.
• Add black pepper and taco seasoning to the pan, then add a can of black beans and the water. Next, add the corn and the can of crushed tomatoes to the pan and mix well.
• Bring everything to a boil, then reduce heat to low and cook for 45 minutes, covered, stirring occasionally
• Serve warm, topped with sour cream and shredded cheese.

Steps:

• Place ice cream in the bottom of a float glass.
• Pour Dr. Pepper over the ice cream.
• Serve.

Steps:

• Brown grown beef and onions in a large skillet.
• Drain, and transfer to a large pot.
• Add beans, corn, tomatoes, green chiles, olives, taco seasoning and ranch mix.
• Cook together, over low heat, covered for one hour.
• Stock pot directions: Brown beef and onions. Combine all ingredients and cook on low for 6-8 hours.

Steps:

• 1. Put rice in small pot and begin cooking by package directions, (1cup uncooked=4cups cooked).
• 2. In 6-quart pot combine tomatoes and tomato sauce and simmer.
• 3. In small fry pan saute chopped onions in about ¼ cup of oil until translucent.
• 4. While rice and onions are cooking chop peppers and add to tomato pot.
• 5. Add remaining ingredients to tomato pot with cooked rice and onions (with oil from pan) and 1 ½ cups water to make 'stew' consistency.
• 6. Reduce heat; cover and simmer for 30 to 40 minutes or until tender. Add additional water as needed to maintain desired thickness. (A cover is optional, if too thin leave cover off and allow to thicken.).
• *Start with 1 ½ cups water and add more to achieve consistency you desire.
• **For variety and spice replace ½ cup bell peppers with ½ cup chopped (medium hot) yellow peppers, this is still mild enough for most palates. Or to create a not so 'family friendly' version replace yellow peppers with your favorite variety of hot peppers to challenge your friends.
• ***Brown sugar can reduce the acid but does add a slightly sweet taste to the stew/soup.