PAULA DEEN'S EASY TACO SOUP
This recipe comes from Cooking with Paula Deen, September/October 2008. I found it on The Picky Apple's blog and wanted to post it so I wouldn't lose it :)
Provided by GimmeAYum
Categories Mexican
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbles; drain. Stir in water, kidney beans, pinto beans, corn, black beans, tomato sauce, tomato soup, tomatoes and green chilies, enchilada sauce, taco seasoning mix, and salt. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish with cheese and sour cream if desired, and serve with tortilla chips.
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Waseem raza Waseem
[email protected]This soup is a great way to get your kids to eat vegetables.
Susmita dip Pathak
[email protected]I'm not a huge fan of taco soup, but this recipe was actually pretty good. I'll probably make it again.
Wasafi Album
[email protected]This soup was a little too spicy for my taste, but my husband loved it.
AxI
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe to others.
Shazia Malik
[email protected]This soup is a great way to use up leftover taco meat.
Tiffany Salling
[email protected]I was pleasantly surprised by how much my kids enjoyed this soup. They usually don't like vegetables, but they loved the corn and black beans.
Abigail Burgin
[email protected]This soup is perfect for a quick and easy weeknight meal.
Prosenjit Das
[email protected]I love how versatile this soup is. I can easily add or remove ingredients to suit my family's tastes.
Brant Wilson
[email protected]This soup was delicious and so easy to make. I'll definitely be adding it to my regular rotation of recipes.
Alicia Njoki
[email protected]This taco soup was a hit with my family! It was easy to make and packed with flavor. I especially loved the addition of the cornbread crumble topping.