PIONEER WOMAN TACO MEAT RECIPES

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HOW TO MAKE TACO-STYLE SOUP - THE PIONEER WOMAN



How to Make Taco-Style Soup - The Pioneer Woman image

Grab seven cans of whatever you want, from chili to beans, and some kind of cheese for a deliciously creamy soup.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

1 can meat-only chili
1 can (15-ounce) kidney beans
1 can (15 ounce) pinto beans
1 can (15 oz. size) black beans
1 can (15-ounce) diced tomatoes
1 can (15-ounce) corn (I used Fiesta variety)
1 can (10-ounce) Rotel
Salt and pepper, to taste
8 oz. weight Velveeta, cubed

Steps:

  • Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
  • Dice the cheese and stir it into the soup until melted. Serve immediately.

BEEF TACOS RECIPE | REE DRUMMOND - FOOD NETWORK



Beef Tacos Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 45 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 14

1 tablespoon olive oil
1/2 yellow onion, diced 
2 pounds ground beef 
1/2 teaspoon chili powder 
1/2 teaspoon cumin 
1/2 teaspoon paprika 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated 
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded 

Steps:

  • Preheat the oven to 325 degrees F.
  • For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  • For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  • Serve with the grated cheese, diced tomatoes and shredded lettuce.

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