Pantry Taco Soup Recipes

PANTRY TACO SOUP

Pantry Taco Soup image

Okay, i know there's a BILLION taco soups on here already. But from what ive seen so far, mine's a little different. This recipe is a favorite here at home. Its college-friendly because most of the ingedients are in cans. Its cheap, convenient, filling,several servings, crockpot-friendly, freezable, easy.. its just great. You can fix up the soup however you like, as far as the veggies and meat go. Ive used pork, steak, stew meat, chicken,even venison. The best meat to use, in my opinon is ground hamburger. I usually hate beans, but if i stick em in this i can stretch the soup out and get a little extra protein. Its not mentioned in the recipe, but if have a stray can of diced tomatoes in the back of the pantry, throw it in there too. Again, not a fan of plain tomaters, but this is a good way to get rid of them.

Provided by gimme_a_spachler

Categories One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon salt
3 cups water
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (I use Taco Bell brand)
1 lb ground beef (or chicken, pork, steak, stew meat, ect.)
1 medium onion, chopped
1 (16 ounce) can red kidney beans, drained
1 (15 1/4 ounce) can niblet corn, drained (I double this, usually. Love corn)
1 (10 ounce) can diced tomatoes and green chilies, half-drained
1/2 of a 1 can chicken broth (14 1/2 ounce)

Steps:

In large pot, combine hamburger and onion. If you're using chicken, i suggest adding a tablespoon or so of butter.
Cook over medium heat, until meat is browned.
Drain fat, if any.
Over medium-high heat, stir in "soup base","stuff", and whatever else you'd like to add. For cold days, i like to add chili powder, garlic powder, paprika, and red pepper flakes to taste.
Bring to a boil.
Reduce the heat, and simmer for atleast 1 hour.
Serve with shredded cheese, sour cream. Its GREAT with cornbread.

Nutrition Facts : Calories 630.4, Fat 20.8, SaturatedFat 7.2, Cholesterol 77.1, Sodium 2416.9, Carbohydrate 79.8, Fiber 14.8, Sugar 16.4, Protein 38.1

FROM THE PANTRY TACO SOUP

From the Pantry Taco Soup image

If you've got cheese and ground beef on hand, you can make this awesome taco soup with ingredients you already have in the pantry.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

1 lb. ground beef
1 onion, chopped
3 cans (15.5 oz. each) mild chili beans
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley

Steps:

Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese and parsley.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 980 mg, Carbohydrate 27 g, Fiber 8 g, Sugar 4 g, Protein 17 g

EASY TACO SOUP WITH GROUND BEEF

Easy Taco Soup with Ground Beef image

A few pantry canned ingredients add big flavor to this weeknight taco soup. Tomato sauce adds body, but jarred salsa will do in a pinch.

Provided by thehungryscientist

Categories Taco Soup

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound 93% lean ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (15 ounce) cans petite diced tomatoes, undrained
1 (15 ounce) can whole kernel corn, well drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chili powder
1 teaspoon ground cumin
½ cup shredded Cheddar cheese
¼ cup sour cream
coarsely crushed tortilla chips
fresh jalapeno slices
cracked black pepper

Steps:

Add beef, onion, and garlic to a 4- to 6-quart Dutch oven. Cook over medium heat, stirring and breaking up lumps, until meat is browned and onion is tender, 5 to 7 minutes.
Stir in diced tomatoes, corn, beans, tomato sauce, beef broth, green chiles, chili powder, and cumin. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes.
Serve soup topped with Cheddar cheese, sour cream, crushed chips, jalapeño slices, and/or black pepper.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 50.9 g, Cholesterol 109.6 mg, Fat 34.3 g, Fiber 11.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 2302.8 mg

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