TACO SOUP WITH GROUND BEEF RECIPE RECIPES

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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

SIMPLE TACO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Simple Taco Soup Recipe: How to Make It - Taste of Home image

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

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

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, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1369mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 27g protein.

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