Ultimate Taco Soup 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:

• 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:

• 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:

• 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.

Steps:

• Brown meat along with bell pepper in large skillet.
• Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
• Combine all the ingredients in a large crock pot and mix well.
• Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
• Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
• Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!

Steps:

• In a large pot brown the hamburger and onion. mix in the ranch and taco seasonings. stir well. add the rest of the ingredients and simmer them for 1 hour. serve over corn chips and top with cheese.

Steps:

• Brown meat and onions, drain off any grease.
• Mix water, ranch dressing mix and taco seasoning into meat.
• Drain and rinse beans, add to meat along with all other ingredients.
• Cover and simmer for 45 minutes.

Steps:

• Brown the hamburger and onions. Add the taco and ranch seasonings. Stir well. Add the rest of the ingredients and bring to a boil. Simmer 15 minutes. I serve this with sour cream, shredded cheddar cheese, and corn chips. Enjoy!

Steps:

• In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.
• Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

Steps:

• In a large pot or dutch oven, saute onion, garlic, carrot, and green pepper. Season veggies with salt and pepper. When the onion is translucent, add hamburger meat and cook until browned.
• Dump all the cans into the pot. Do not drain the beans or corn, as they add flavor and liquid to the soup.
• Add taco seasoning, ranch dressing mix, and other spices. Taste as you go!
• Let cook together for at least 20 minutes. Serve with desired garnishes.
• This soup freezes well and lasts for over a week in the fridge. It only gets better the more it sits!