GROUND BEEF TACO SOUP RECIPES

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EASY GROUND BEEF TACO SALAD RECIPE: HOW TO MAKE IT



Easy Ground Beef Taco Salad Recipe: How to Make It image

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. —Lori Buntrock, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 416 calories, FatContent 27g fat (12g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 830mg sodium, CarbohydrateContent 19g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

TACO SOUP RECIPE (EASY GROUND BEEF VERSION) | KITCHN



Taco Soup Recipe (Easy Ground Beef Version) | Kitchn image

Soup + tacos = one dreamy bowl that rivals even the best chili.

Provided by Laura Rege

Categories     Main dish    Lunch    Dinner    Soup

Total Time 1800S

Prep Time 600S

Cook Time 1200S

Yield 8

Number Of Ingredients 16

1 large yellow onion
4 cloves garlic
1 (about 15-ounce) can pinto beans
1 tablespoon olive oil
2 pounds ground beef (85% lean)
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
3 cups low-sodium chicken broth
2 1/2 cups frozen corn kernels
1 (15-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can Rotel mild diced tomatoes and green chilies
2 (1-ounce) packets taco seasoning
Sour cream
Shredded cheddar cheese
Diced red onion
Diced avocado

Steps:

  • Dice 1 large yellow onion (2 cups). Thinly slice 4 garlic cloves. Rinse and drain 1 (about 15-ounce) can pinto beans.
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Increase the heat to high and add 2 pounds ground beef, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, using a wooden spoon to break up the meat into small pieces and stirring occasionally, until cooked through and a bit browned, 6 to 8 minutes more.
  • Drain and discard the excess fat from the pot, then return the pot to medium-high heat. Add the beans, 3 cups low-sodium chicken broth, 2 1/2 cups frozen corn kernels, 1 (15-ounce) can diced fire-roasted tomatoes with their juices, 1 (10-ounce) can Rotel mild diced tomatoes and green chilies, 2 (1-ounce) packets taco seasoning, and the remaining 1 teaspoon kosher salt. Bring to a boil. Simmer until flavors meld, about 5 minutes. Serve warm with desired toppings.

Nutrition Facts : SaturatedFatContent 7.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 27.1 g, SugarContent 5.1 g, ServingSize Serves 10, ProteinContent 22.5 g, FatContent 21.1 g, Calories 390 cal, SodiumContent 801.6 mg, FiberContent 5.8 g, CholesterolContent 0 mg

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