Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, easy taco soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. This easy taco soup is a quick meal alternative to Taco Tuesdays or a last-minute potluck invite. Serve with desired taco toppings such as shredded cheese, sour cream, lime wedges, and Fritos® corn chips.
Easy Taco Soup is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Easy Taco Soup is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook easy taco soup using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy Taco Soup:
- Get 3 lb ground chuck
- Make ready 3 packages taco seasoning
- Make ready 2 can black beans, drained
- Prepare 2 can kidney beans, drained
- Prepare 2 can diced tomatoes
- Get 2 can whole kernel corn, undrained
- Make ready 46 oz tomato juice
- Make ready 1 salt & pepper
Sure to be a hit, you can adjust the spice as needed by using varying levels of jalapenos and RO*TEL® varieties. Top with shredded sharp Cheddar cheese and/or sour cream. In a large Dutch oven or pot over medium heat, heat oil. No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot.
Steps to make Easy Taco Soup:
- Brown ground chuck in large stock pot. Season with salt and pepper to taste. Drain off any fat from meat and return meat to pot
- Pour black and kidney beans (4 cans total) into collander and drain. Rinse beans with cold water if needed. Sometimes canned beans like these will contain thick juice.
- Add drained and rinsed beans to cooked meat in stock pot.
- Add the 3 packets of taco seasoning to meat and beans.
- Pour diced tomatoes and whole kernel corn (4 cans total) into stock pot, including the liquid in these cans. DO NOT DRAIN.
- Pour 46 ounces of tomato juice into stock pot.
- Stir all ingredients together and bring to a simmer, letting it cook on medium low for 30 minutes or so. (I taste at this point and add extra seasoning if needed or even an extra packet of taco seasoning. This is totally according to your taste preferences.)
- NOTE: instead of putting all ingredients in a stock pot, you can add them to a large slow cooker and cook on LOW for 4 hours or HIGH for 2 hours. (Meat should still be browned on the stove before putting in slow cooker.)
- This makes a HUGE pot of taco soup, great for a large get together or pot luck supper. Serve with sour cream, shredded cheese, and tortilla chips.
In a large Dutch oven or pot over medium heat, heat oil. 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. Add the tomato paste and taco seasoning, then stir to combine.
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