Taco Soup Recipe
Taco Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 10
- Calories: 197
- Fat: 5.32 g
- Saturated fat: 1.685 g
- Carbohydrates: 20.07 g
- Sugar: 3.14 g
- Sodium: 389 mg
- Fiber: 4.8 g
- Protein: 18.52 g
- Cholesterol: 41 mg
Recipe type: Appetiser
Cuisine: Spanish
Prep time:
Cook time:
Total time:
Tacos are a traditional Mexican cuisine that is made up of corn or wheat tortillas rolled around a filling, which can be of anything. It is one of the most consumed fast food products around the globe, and is known by different names with respect to each country. Soups have several kinds and varieties, and a Taco Soup is one of its types.
Ingredients
- Ground beef - 2 pounds
- Diced onions - 2 cups
- Oil - 3 tablespoons
- Pinto beans - 2 (15½-ounce) cans
- Pink kidney beans - 1 (15½-ounce) can
- Whole kernel corn, drained - 1 (15¼-ounce) can
- Mexican-style stewed tomatoes - 1 (14½-ounce) can
- Diced tomatoes - 1 (14½-ounce) can
- Tomatoes with chillies - 1 (14½-ounce) can
- Pickled jalapenos, for garnish
- Diced green chillies - 2 (4½-ounce) cans
- Black olives, drained and sliced, optional - 1 (4.6-ounce) can
- Green olives, sliced, optional - ½ cup
- Package of taco seasoning mix - 1 (1¼-ounce)
- Package of ranch salad dressing mix - 1 (1-ounce)
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
Instructions
- Place a large skillet over medium heat, and pour oil in it.
- Now add the grounded beef and onions in it, and fry them until all the sides are golden brown.
- Drain the excess fat, and transfer the beef and onions into a large slow cooker or a stockpot.
- Add the beans, tomatoes, corn, green chillies, green olives, black olives, ranch dressing mix and taco seasoning in the slow pressure cooker.
- Cook it over low heat for around 6 hours until the beef is tender.
- Now take a serving bowl, and place a couple of corn chips in it.
- Pour the soup over it.
- Top the soup with sour cream, cheese, jalapenos and green chillies, and serve as you need.
Instructions
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1
Goes well with:
Chicken Salad
The taco soup will taste even more delicious if you take it with chicken salad.
 cans Pink kidney beans - 1 (15½-ounce) can Whole kernel corn, drained - 1 (15¼-ounce) can Mexican-style stewed tomatoes - 1 (14½-ounce) can Diced tomatoes - 1 (14½-ounce) can Tomatoes with chillies - 1 (14½-ounce) can Pickled jalapenos, for garnish Diced green chillies - 2 (4½-ounce) cans Black olives, drained and sliced, optional - 1 (4.6-ounce) can Green olives, sliced, optional - ½ cup Package of taco seasoning mix - 1 (1¼-ounce) Package of ranch salad dressing mix - 1 (1-ounce) Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Instructions Place a large skillet over medium heat, and pour oil in it. Now add the grounded beef and onions in it, and fry them until all the sides are golden brown. Drain the excess fat, and transfer the beef and onions into a large slow cooker or a stockpot. Add the beans, tomatoes, corn, green chillies, green olives, black olives, ranch dressing mix and taco seasoning in the slow pressure cooker. Cook it over low heat for around 6 hours until the beef is tender. Now take a serving bowl, and place a couple of corn chips in it. Pour the soup over it. Top the soup with sour cream, cheese, jalapenos and green chillies, and serve as you need. 3.2.1284
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