Thursday, January 7, 2016

Taco Soup

Taco Soup, perfect meal for this weather a delicious blend of ground beef, diced tomatoes, warm spices of cumin, chili powder, paprika, then beans, corn and cook in 30 minutes then top it off with some cheddar, or Mexican blend cheeses and fresh avocado, sour cream, tortilla strips or chips and you have a hearty easy, quick meal that everyone will enjoy. Share some with family, make a nice big pot of this soup and all taco lovers will love this, personally I love this taco soup better than tacos. It's just warming, and you just get so much more out of this soup then just crunching on a taco..Great for a crowd, or just dinner at home easy directions, just dump into a pot, let simmer, no work involved in this delicious meal, just cut onion, and pepper and waa laa done, let the stove do all the work. When I first saw this recipe I knew perfect looks, tastes amazing and everyone loves, loves it..And I know you're going to love it too..
By the way does anyone have the new pampered chef meat chopping tool, I just love it to death, perfect for crumbling meat, tofu, etc..Order one if you can it is amazing

  • 1 1/4 lbs lean ground beef
  • 1 1/2 cups yellow onion chopped 1 large
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and finely chopped (optional)
  • 2 (14.5 oz) cans diced tomatoes with green chiles
  • 1 (14 oz) can low-sodium beef broth
  • 1 (8 oz) can tomato sauce
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 3/4 tsp ground paprika
  • 1/4 tsp dried oregano
  • 1 1/2 Tbsp dry ranch dressing mix
  • Salt and freshly ground black pepper
  • 1 1/2 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 (14.5 oz) cans pinto beans, drained and rinsed
  • Toppings
  • Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips
  • 1. In a large pot add the ground beef along with the chopped onion, on medium high heat crumbling and stirring occasionally, (by the way the pampered chef new meat chopper is perfect for this recipe)until browned and adding jalapeno and garlic during last few minutes of browning. Drain excess fat. Stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30-60 minutes, stirring occasionally, the longer it cooks the flavors come together but 30 minutes is okay.
  • 2. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if needed. Serve warm topped with desired toppings.
  • *If you don't like to hot, omit the pepper and also replace one of the cans of diced tomatoes with green chiles to one can without green chiles.

  • Recipe source: photo source and recipe from: by Food Network and others

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