ORIGINAL TACO SOUP RECIPE
Get the fiesta started with this original taco soup recipe! It's loaded with south-of-the-border flavor thanks to McCormick® Original Taco Seasoning Mix - and ground beef in every bite. Serve our original taco soup with your family's favorite toppings like avocado, shredded Cheddar and sour cream.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 8
Number Of Ingredients 10
Steps:
- Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
- Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes.
- Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings.
Nutrition Facts : Calories 235 Calories
TACO SOUP (OAMC)
I found this recipe at a Pampered Chef "Power Cooking" show. It was served there and was so good. I came home and made it as part of my OAMC. It was great, even after being frozen. For my family, I make the whole recipe and then halve it when I put it into my freezer. Each bag makes about 6-8 servings, so this recipe will feed my family multiple times. Cook time doesn't include the cooling time before freezing.
Provided by knobbyknee
Categories Corn
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 11
Steps:
- Brown the meat with the onions in an 8-qrt stockpot.
- When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.
- Eat now if you are not freezing it. Top with grated cheese, sour cream, tortilla chips, etc.
- If freezing, let cool completely and pour into freezer bags. First mark the bags with "Taco Soup, Reheat to Serve" and the date.
- I usually let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through.
Nutrition Facts : Calories 311.2, Fat 9.1, SaturatedFat 3.3, Cholesterol 49.1, Sodium 821.6, Carbohydrate 37.1, Fiber 8.6, Sugar 9.4, Protein 23.4
TACO SOUP
No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
TACO FILLING (OAMC)
I found this recipe this week in my new Food Everyday Magazine....I doubled it (which is the recipe below) so I could freeze enough for tacos, burritos, taco salads and taco soup!!
Provided by katie in the UP
Categories < 60 Mins
Time 50m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
- Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
- I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
Nutrition Facts : Calories 425.1, Fat 25.6, SaturatedFat 9.3, Cholesterol 102.8, Sodium 399.2, Carbohydrate 18.8, Fiber 4, Sugar 8.6, Protein 30.4
EASY TACO SOUP WITH GROUND BEEF
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
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
TACO MEAT WITH HIDDEN VEGGIES OAMC
Taco meat has so many spices that you can easily hide veggies. This recipe is really low fat, has a lot of protein and all the nutrients of your veggies. Yes, you can see the beans and potatoes and even a little green, but it tates great. Once you get used to the idea, you can make lots of substitutions. When we have fresh veggies or potatoes left over, I just chop them up and throw them in the freezer for next time I make a big batch of taco meat. After we cook a big batch, we freeze meal-sized portions in Ziploc bags. This recipe lasts us about 4 months.
Provided by mrsbigglesworth2
Categories Lunch/Snacks
Time 35m
Yield 15 pounds, 75 serving(s)
Number Of Ingredients 15
Steps:
- Put the meat in a large pot along with several cups of water (enough to make it like a thick stew).
- Boil the meat until it is all browned. (boiling makes it easier to make sure that it is cooked all the way through and also gives you smaller chunks of meat).
- Strain off the extra water.
- Use a food processor or a cheese shredder to shred onions,carrots, green peppers, zucchini, and celery. Throw the veggie mix in a frying pan and let it cook on low until all the veggies arevery soft.
- Soak TVP in water to reconstitute according to the directions.
- Combine meat, TVP, veggies, potatoes, salsa, beans, jalepenos, green chilies, and spinach in the large pot.
- Add water according to taco mix directions.
- Add taco mix and chili powder.
Nutrition Facts : Calories 88.8, Fat 3.2, SaturatedFat 0.9, Cholesterol 28.7, Sodium 75.7, Carbohydrate 7, Fiber 2, Sugar 1, Protein 8.2
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