Tacosoupwithbeer Recipes

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:

• Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add crushed tomatoes, pinto beans, water, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

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.

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!

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:

• Brown beef in a large pot until no longer pink, draining off all fat.
• Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef.
• Bring to a boil, then reduce heat to simmer and let cook 30 minutes.
• Meanwhile, preheat oven to 400°F.
• Using kitchen shears, cut tortillas into thin strips.
• Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray.
• Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up.
• Serve soup in bowls with a few of the tortilla strips set on top as a garnish.

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in your crock pot. Add taco seasoning to the mix and stir.
• Lay the uncooked chicken breasts on the top of the mixture and press down slightly slightly so they are covered by the liquid of the soup.
• Set crock pot on low and covered for 5 hours.
• Remove the chicken breast and let them cool off for a couple of minutes.
• Using 2 forks, shred the chicken breasts. Stir the shredded chicken breasts back into.the soup and let cook for 2 more hours.
• Serve topped with Mexican cheese and sour cream. YUMMY!

Steps:

• Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
• Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
• Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
• Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.

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.

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Steps:

• In a large pot brown the beef with onions, garlic, jalapeno peppers and chili flakes (if using) until well browned (about 12-15 minutes; drain and return to pot.
• Add in all the remaining ingredients except the tortillas; mix to combine.
• Cover and simmer for about 1-1/2 hours (simmer uncovered the last 30 minutes of cooking).
• Season with black pepper and salt if desired.
• Thin out with more water or tomato juice if necessary.
• Place the tortilla strips on a greased baking sheet, sprinkle with salt if desired and bake in a 375 degree oven for about 8 minutes.
• Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips.