Taco Soup Iv Recipes

Steps:

• In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
• Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
• Top with cheese, corn chips, sour cream and olives.

Steps:

• Drain and rinse first six ingredients in a large colander.
• Put in a crockpot or large pot.
• Add all other ingredients, stirring to mix well.
• Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

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.

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.

Steps:

• In a large saucepan, cook ground meat and onion until meat is browned; drain off any fat.
• Add water, undrained tomatoes, undrained kidney beans, tomato sauce, and taco seasoning mix. Simmer, covered, for 15 minutes.
• Add avocado.
• Pass cheese, corn or tortilla chips, and sour cream to top each serving.