Best Taco Chili Paula Deen Recipes

Taco Chili (Paula Deen) image

Provided by robingracejohnson

Time 2h15m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 15

1 (16 ounce) can kidney beans
1/2 cup pinto beans
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
3 tablespoons onions, minced
1 teaspoon chili powder
1/4 teaspoon cumin
2 -4 cups water
1 (11 3/4 ounce) can diced tomatoes, & green chiles (such as Rotel)
1 (16 ounce) can tomato sauce
1 lb ground beef, cooked, drained
tortilla chips
cheese
sour cream
green onion

Steps:

Brown ground beef with onion, drain off grease.
In a large pot combine all other ingredients and let simmer on low heat 2-4 hours or until beans are tender.
Serve with tortilla chips, cheese, sour cream, and green onions.

Taco Soup image

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 18

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.

Taco Soup (Paula Deen) image

Provided by SharleneW

Categories Beans

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 18

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