Texas Style Taco Soup Recipes

TASTY TACO SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally., Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese.

TEXAS TACO SOUP

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

TEXAS TACO SOUP

Steps:

• Brown hamburger meat with onion. Mix all ingredients in a crock pot and cook on high for 2 hours. Turn to low and let sit until time for dinner, stirring occasionally. Serve with cheese and corn chips or corn bread.

TEXAS TACO SOUP

Steps:

• Brown ground chuck and onions in large fry pan.
• Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
• Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
• This recipe makes a lot of soup, and it is even better the second day, if there is any left over.

TACO SOUP RECIPE BY TASTY

Steps:

• Add the ground beef and onion to a large pot and stir until the beef is cooked through.
• Drain excess liquid.
• Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
• Cook over medium heat for 10 minutes.
• Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
• Enjoy!

TEXAS STYLE TACO SOUP

Steps:

• 1. Start a 5 quart Crock pot heating on high. While this is warming, brown the beef in a skillet with onions until no longer pink. Drain.
• 2. Open all of the vegetables and juices. Add to crock pot along with beef. Be sure to wash pinto beans. You don't have to add the cream style corm, but it makes the juice thicker. Sometimes at Christmas, I add a can of French Cut Green beans to add color to my soup.
• 3. Add the ranch dip and taco seasoning. The Taco seasoning is spicy so you can either increase or decrease according to your taste. I don't add salt or pepper as I feel there is enough in the canned vegetables.
• 4. I usually keep the crock pot on high for about 1 hour to blend the flavors, but if you are in a hurry it is ready when hot. I serve this with corn tortillas.

5-INGREDIENT TACO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.

TEXAS TACO SOUP

Steps:

• 1. Brown ground beef with onion and drain off fat. Mix all other ingredients and put in slow cooker until it is heated. Add beef mixture to slow cooker mixture. Stir occasionally. Make some cornbread muffins, break up in bowl and ladle over and enjoy.
• 2. Note: You can also substitute the ro-tel tomatoes with the extra hot if you like it hotter.

TEXAS TACOS

Steps:

• In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.