Best Taco Soup Paula Deen Recipes

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

Paula Deen's Easy Taco Soup image

Provided by GimmeAYum

Categories Mexican

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 16

1 lb ground chuck
1 large onion, chopped
4 cups water
1 (16 ounce) can red kidney beans, drained
1 (15 1/2 ounce) can pinto beans, drained
1 (15 1/4 ounce) can corn niblets, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can tomato sauce
1 (10 3/4 ounce) can tomato soup
1 (10 ounce) can diced tomatoes with green chilies (Rotel)
1 (10 ounce) can enchilada sauce
1 (1 1/4 ounce) package taco seasoning mix (or make your own, like I do!)
1 teaspoon salt
shredded cheese
sour cream
tortilla chips

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.

Paula Deen's Taco Soup -- Modified image

Provided by mmarshall20

Categories Clear Soup

Time 1h20m

Yield 15 cups approx, 15 serving(s)

Number Of Ingredients 10

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.

Paula Deen's Taco Soup image

Provided by @MakeItYours

Number Of Ingredients 17

1 ounce of ranch salad dressing mix
1 1/4 ounce of taco seasoning mix
2 cans of green chilies, diced
1 can of tomatoes with chilies
1 can of tomatoes, diced
1 can of Mexican tomatoes
1 can of whole kernel corn, drained
2 cans of pinto beans
2 cups of onions, diced
1/2 cup of green olives, sliced
1 small can of black olives, drained and sliced
2 pounds of ground beef
Green onions, chopped
Cheese
Sour cream
Corn chips
Jalapenos

Steps:

In a large skillet, brown the ground beef and onions.
Drain the excess fat from the ground beef.
Transfer the ground beef and onions to a slow cooker or stockpot.
Add all the canned ingredients and seasonings.
Cook on low heat for 6 to 8 hours if using a slow cooker; simmer over low heat for 1 hour if cooking on the stove. Stir occasionally.
Serve and top with corn chips, sour cream, grated cheese, and jalapenos.
NOTE: Green and black olives are optional. Don't hesitate to add them in if you want a mash of tangy, salty, and slightly fruity flavors in your taco soup.