Spicy Fiesta Taco Soup Recipes

Steps:

• Cook egg noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in condensed soup, salsa, water and taco seasoning., Drain noodles; stir into skillet and heat through. Sprinkle with cheese. Remove from heat. Let stand, covered, 1-2 minutes or until cheese is melted. Freeze option: Freeze cooled noodle mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Steps:

• Cook spaghetti as directed on package; drain.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
• Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

Steps:

• In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
• Add chicken broth and bring to a boil.
• Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
• To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
• Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
• To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
• Enjoy!

Steps:

• Brown ground beef, drain.
• In a pot mix together, cooked ground beef, corn, black beans, ranch packets, taco seasoning, Rotel and water.
• Bring to a boil for 5 minutes stirring occasionally.
• Cook on low for 20-25 minutes.
• Serve hot. Top individual bowls of soup with a dollup of sour cream and shredded cheddar cheese.
• Dip tortilla chips in soup.

Steps:

• Heat oil in large saucepan on medium-high heat. Add chicken, onions and bell peppers; cook 5 min. or until chicken is done, stirring frequently.
• Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Serve topped with cheese.

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.