Paula Deen Taco Soup

Paula Deen Taco Soup is made with ground beef, beans, corn, tomatoes, green chilies, and taco seasoning. This easy taco soup recipe creates a delicious and filling dinner that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 (1 oz) package ranch salad dressing mix
• 1 (1 1/4 oz) package taco seasoning mix
• 1/2 cup sliced green olives (optional)
• 1 small can of black olives, drained and sliced (optional)
• 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 whole kernel corn, drained
• 1 (15 1/4 oz) can pink kidney beans
• 2 (15 1/4 oz) cans of pinto beans
• 2 cups diced onions
• 2 lbs ground beef
• For garnish: jalapeños, chopped green onions, grated cheese, sour cream, corn chips

How To Make Paula Deen Taco Soup:

1. Brown the beef: In a large skillet, brown the ground beef and diced onions over medium heat. Once cooked, drain any excess fat.
2. Combine ingredients: Transfer the browned beef and onions to a slow cooker or stockpot. Add the beans, corn, diced green chilies, diced tomatoes, Mexican tomatoes, and seasonings (ranch dressing mix and taco seasoning mix). Stir everything together.
3. Slow cook or simmer: If using a slow cooker, cook on low for 6 to 8 hours. If using a stovetop, simmer over low heat for about 1 hour, stirring occasionally.
4. Serve and garnish: To serve, place a few corn chips in each bowl. Ladle the soup over the chips and top with sour cream, grated cheese, jalapeños, and chopped green onions.

Recipe Tips

• Brown the beef properly: Make sure the ground beef is browned and the fat is drained to avoid extra grease in your soup.
• Choose your favorite beans: You can use a mix of beans, or substitute with your preferred type of beans if desired.
• Slow cooker option: For best results, cook on low for a full 6-8 hours to allow flavors to fully develop.
• Adjust the heat: Add more jalapeños or a spicier chili mix if you like your soup with more heat.
• Customize toppings: Use your favorite toppings like avocado, cilantro, or extra cheese for added flavor.

How To Store & Reheat Leftovers

Storing in the Fridge: Place the taco soup in an airtight container and store it in the fridge for up to 4 days.

Freezing: You can freeze the soup in freezer-safe containers or bags for up to 3 months. Be sure to let it cool completely before freezing.

Reheating: Reheat the taco soup on the stovetop over medium heat, stirring occasionally until warmed through.

Nutrition Facts

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 9g
• Carbohydrates: 36g
• Dietary Fiber: 9g
• Sugar: 6g
• Protein: 28g
• Cholesterol: 75mg
• Sodium: 980mg

Try More Paula Deen Recipes:

• Paula Deen Sweet Potato Casserole
• Paula Deen Squash Casserole
• Paula Deen Potato Soup

Paula Deen Taco Soup

Author: Hamdi Saidani Cooking Method:Slow Cooker Or Stovetop Cuisine:American Courses:Soups Recipe Keys: T Taco Soup

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesServings:8 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

Paula Deen Taco Soup is made with ground beef, beans, corn, tomatoes, green chilies, and taco seasoning. This easy taco soup recipe creates a delicious and filling dinner that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients

• 1 (1 oz) package ranch salad dressing mix
• 1 (1 1/4 oz) package taco seasoning mix
• 1/2 cup sliced green olives (optional)
• 1 small can of black olives, drained and sliced (optional)
• 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 whole kernel corn, drained
• 1 (15 1/4 oz) can pink kidney beans
• 2 (15 1/4 oz) cans of pinto beans
• 2 cups diced onions
• 2 lbs ground beef
• For garnish: jalapeños, chopped green onions, grated cheese, sour cream, corn chips

Instructions

1. Brown the beef: In a large skillet, brown the ground beef and diced onions over medium heat. Once cooked, drain any excess fat.
2. Combine ingredients: Transfer the browned beef and onions to a slow cooker or stockpot. Add the beans, corn, diced green chilies, diced tomatoes, Mexican tomatoes, and seasonings (ranch dressing mix and taco seasoning mix). Stir everything together.
3. Slow cook or simmer: If using a slow cooker, cook on low for 6 to 8 hours. If using a stovetop, simmer over low heat for about 1 hour, stirring occasionally.
4. Serve and garnish: To serve, place a few corn chips in each bowl. Ladle the soup over the chips and top with sour cream, grated cheese, jalapeños, and chopped green onions.

Notes

• Brown the beef properly: Make sure the ground beef is browned and the fat is drained to avoid extra grease in your soup.
• Choose your favorite beans: You can use a mix of beans, or substitute with your preferred type of beans if desired.
• Slow cooker option: For best results, cook on low for a full 6-8 hours to allow flavors to fully develop.
• Adjust the heat: Add more jalapeños or a spicier chili mix if you like your soup with more heat.
• Customize toppings: Use your favorite toppings like avocado, cilantro, or extra cheese for added flavor.

Keywords:Paula Deen Taco Soup