Hamdi Saidani 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:
- Brown the beef: In a large skillet, brown the ground beef and diced onions over medium heat. Once cooked, drain any excess fat.
- 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.
- 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.
- 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 Taco Soup
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
Instructions
- Brown the beef: In a large skillet, brown the ground beef and diced onions over medium heat. Once cooked, drain any excess fat.
- 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.
- 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.
- 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.
