Best 3 Paula Deens Taco Soup Modified Recipes

Paula Deen's Taco Soup is a classic comfort food that is easy to make and loved by people of all ages. However, if you're looking for a healthier version of this classic dish, there are a few modifications you can make to reduce the fat and calories without sacrificing any of the flavor. This article will provide you with a modified recipe for Paula Deen's Taco Soup that is lower in fat and calories, but just as delicious and satisfying.

Let's cook with our recipes!

TACO SOUP (PAULA DEEN)

Taco Soup (Paula Deen) image

Paula Deen's version of Taco Soup. As with most of the other things I have watched her make on the Food Network, this is easy to make and delicious! I ran to the market to buy all the cans of goodies to make this immediately.

Provided by SharleneW

Categories Beans

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes and green chilies
2 (4 1/2 ounce) cans diced green chilies
1 (4 5/8 ounce) can black olives, drained and sliced
1/2 cup green olives, sliced (optional)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onion, for garnish
sliced jalapeno, for garnish

Steps:

Brown the ground beef and onions in a large skillet; drain off excess fat and transfer browned beef and onions to a large slow cooker or stockpot.
Add the beans, corn, tomatoes (I like to mash all of the tomato products before I put them in the stockpot--sometimes there are very large chunks of tomatoes, especially in the stewed tomatoes), green chilies, black olives, green olives, taco seasoning and ranch dressing mix.
Simmer over low heat for about 1 hour (or 6-8 hours on low setting in crock pot).
To serve, place a few corn chips in each bowl and ladle soup over them.
Top with sour cream, cheese, green onions and jalapeños.

Nutrition Facts : Calories 393.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 51.4, Sodium 1021.9, Carbohydrate 44.2, Fiber 12, Sugar 4.5, Protein 26.1

TACO SOUP

Taco Soup image

This taco soup recipe from Paula Deen is an easy to make Tex-Mex style meal. Ingredients include ground beef, kidney beans and a packet of ranch mix. Prep time is approximately 5 minutes and cooking time takes 1 hour over low heat on the stove top.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 18

Ingredients

1 (1 oz) package ranch salad dressing mix
1 (1 1/4 oz) package taco seasoning mix
1/2 cup (optiona)l sliced green olives
1 small can (optional) drained and sliced black olives
2 (4 1/2 oz) cans diced green chilies
1 (14 1/2 oz) can tomatoes with chilies
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can Mexican tomatoes
1 (15 1/4 oz) can drained whole kernel corn
1 (15 1/4 oz) cans pink kidney beans
2 (15 1/4 oz) cans pinto beans
2 cups diced onions
2 lbs ground beef
jalapeños
chopped green onions
grated cheese
sour cream
corn chips

Steps:

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, green onions, tomatoes, chilies, olives and seasonings, and cook on low setting all day (6 to 8 hours) if using a slow cooker, or simmer over low heat for about 1 hour in a stockpot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and jalapeños.

PAULA DEEN'S TACO SOUP -- MODIFIED

Paula Deen's Taco Soup -- Modified image

Make and share this Paula Deen's Taco Soup -- Modified recipe from Food.com.

Provided by mmarshall20

Categories Clear Soup

Time 1h20m

Yield 15 cups approx, 15 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs lean ground beef
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans or 2 (15 1/2 ounce) cans pink kidney beans
1 (15 1/4 ounce) can whole kernel corn
3 (15 1/2 ounce) cans red gold chili ready diced tomatoes
1 (4 1/2 ounce) can diced green chilies
1 (4 5/8 ounce) can sliced black olives
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
2 (14 ounce) cans reduced-sodium beef broth

Steps:

Drain and rinse the canned beans, corn, and olives. Brown ground beef with onions. Add to stockpot along with remaining ingredients and simmer on low until heated, at least one hour. May add more broth or water if simmering all day.
Garnish with shredded cheese (co-jack or your preference), sour cream and tortilla chips.

Tips:

Use a variety of beans: This will give your soup a more complex flavor and texture. Black beans, pinto beans, and kidney beans are all good choices.
Use fresh, flavorful vegetables: Diced tomatoes, onions, peppers, and corn are all great additions to taco soup. You can also add other vegetables, such as zucchini, squash, or carrots.
Season your soup well: Taco seasoning is a must, but you can also add other spices, such as chili powder, cumin, and garlic powder.
Simmer your soup for at least 30 minutes: This will allow the flavors to meld and develop.
Serve your soup with your favorite toppings: Shredded cheese, sour cream, avocado, and salsa are all popular choices.

Conclusion:

Taco soup is a delicious and versatile dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover taco meat. With its bold flavors and endless topping possibilities, taco soup is sure to be a hit with your family and friends.