Taco Soup Recipe By Tasty
SIMPLE TACO SOUP
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. -Glenda Taylor, Sand Springs, Oklahoma
Provided by Taste of Home
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.
Nutrition Facts : Calories 370 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1369mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
ONE POT TACO SOUP RECIPE BY TASTY
Here's what you need: ground beef, onion, green pepper, garlic, crushed tomato, black beans, corn, black pepper, water, taco seasoning, sour cream, shredded cheddar cheese
Provided by Denise C
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 510 calories, Carbohydrate 42 grams, Fat 20 grams, Fiber 11 grams, Protein 40 grams, Sugar 9 grams
TASTY TACO SOUP
When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. -Jennifer Villarreal, Texas City, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally., Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese.
Nutrition Facts : Calories 380 calories, Fat 13g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1395mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 9g fiber), Protein 23g protein.
EASY TACO SOUP
This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips. The soup freezes and reheats very well. After adding the tomato juice, cool and freeze. Continue on with the recipe once your soup has thawed and been brought to a simmer.
Provided by Mama Fresh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat a heavy-bottomed soup pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add onion and garlic. Cook over medium to medium-high heat, stirring often, until onions begin to soften, about 5 minutes. Add taco seasoning; cook and stir until fragrant, 1 to 2 minutes. Stir in black beans, corn, and diced tomatoes. Stir in tomato juice and scrape any browned bits of food off the bottom of the pan with a wooden spoon.
- Bring to a simmer; add cilantro and squeeze juice from lime halves into the pot. Simmer until flavors have melded, 15 to 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 24.6 g, Cholesterol 54.9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 20.4 g, SaturatedFat 5 g, Sodium 1124.7 mg, Sugar 5.3 g
TACO SOUP
My family loves Mexican food so I came up with a soup which features all of those wonderful flavors. I serve this soup with tortilla chips on the side.-Roxanne Barone, Billings, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, brown beef and onion; drain. Puree the tomatoes in their liquid; add to pan with tomato sauce, water, beans, corn and taco seasoning. Bring to a boil. , Reduce heat and simmer for 5 minutes. Top each serving with cheese, avocado and tomato, and serve with chips if desired.
Nutrition Facts : Calories 252 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 885mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
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