Best 4 Best Beans For Taco Soup Recipes
**Taco soup**, a flavorful and versatile dish, is an ideal meal for busy weeknights or casual gatherings. This hearty soup combines the bold flavors of Mexican cuisine with the convenience of a one-pot meal. It typically features a combination of ground beef, beans, corn, tomatoes, and a blend of spices, all simmered together in a flavorful broth. Served with toppings like sour cream, cheese, and tortilla chips, taco soup offers a delightful balance of flavors and textures.
In this article, we present a collection of recipes that showcase the diversity and versatility of taco soup. From classic recipes that stay true to the traditional flavors to unique variations that incorporate unexpected ingredients, there's a recipe here to satisfy every palate. Whether you prefer a mild or spicy soup, or you're looking for a vegetarian or vegan option, you'll find the perfect recipe to tantalize your taste buds.
So gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you craving more!
SLOW COOKER TACO BEAN SOUP
This crowd pleaser is very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove. Serve with cheese and tortilla chips or in bread bowls.
Provided by Janelleh
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Time 4h25m
Yield 10
Number Of Ingredients 11
Steps:
- Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
- Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
- Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 50.1 g, Cholesterol 28.4 mg, Fat 6.7 g, Fiber 15.3 g, Protein 22.5 g, SaturatedFat 2.3 g, Sodium 1123.2 mg, Sugar 2.3 g
TACO SOUP WITH BLACK BEANS
Taco soup, chili-style with black beans.
Provided by 3zdaddy
Time 6h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
- Cover and cook on Low until flavors have melded, about 6 hours.
Nutrition Facts : Calories 436.4 calories, Carbohydrate 47.4 g, Cholesterol 58 mg, Fat 16.1 g, Fiber 10.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1872 mg, Sugar 7.6 g
THE BEST EVER TACO SOUP
Make and share this The Best Ever Taco Soup recipe from Food.com.
Provided by Cooking46ofUs
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat and onions, drain off any grease.
- Mix water, ranch dressing mix and taco seasoning into meat.
- Drain and rinse beans, add to meat along with all other ingredients.
- Cover and simmer for 45 minutes.
Nutrition Facts : Calories 369.3, Fat 7.3, SaturatedFat 1.9, Cholesterol 59.8, Sodium 643, Carbohydrate 49.8, Fiber 12.7, Sugar 4.4, Protein 28.7
WORLD'S BEST TACO SOUP
This is yet another "souped up" version of the popular Taco Soup recipes already available. Although there's nothing wrong with the other versions out there, this is just what I feel to be the "Cadillac" edition. A little bit of everything...from a can. This recipe makes quite a bit due to using standard can sizes, but trust me, it gets better as left-overs...
Provided by MarkG
Categories Chicken
Time 8h20m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Brown meat along with bell pepper in large skillet.
- Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
- Combine all the ingredients in a large crock pot and mix well.
- Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
- Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
- Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
Nutrition Facts : Calories 397, Fat 11.2, SaturatedFat 3.3, Cholesterol 31, Sodium 1096.7, Carbohydrate 50.6, Fiber 13.5, Sugar 5.2, Protein 23.5
Tips:
- Choose the Right Beans: Select beans that hold their shape well and have a mild flavor, such as pinto beans, black beans, or kidney beans.
- Soak the Beans: Soaking the beans overnight or for at least 8 hours helps reduce cooking time and makes them more digestible.
- Use Fresh Ingredients: Fresh vegetables, herbs, and spices will elevate the flavor of your taco soup.
- Don't Overcook the Beans: Overcooked beans can become mushy and lose their flavor. Cook them until they are tender but still have a slight bite.
- Season to Taste: Taste the soup as you go and adjust the seasonings as needed. You can add more chili powder, cumin, or salt and pepper to suit your preferences.
- Serve with Toppings: When serving, offer a variety of toppings such as sour cream, guacamole, shredded cheese, diced onions, and tortilla chips. This allows everyone to customize their bowl of soup.
Conclusion:
Taco soup is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of hearty beans, flavorful vegetables, and zesty seasonings, it's a perfect meal for a busy weeknight or a casual gathering. Whether you choose to use pinto beans, black beans, or kidney beans, be sure to select a variety that holds its shape well and has a mild flavor. With a little planning and preparation, you can easily create a delicious and satisfying taco soup that the whole family will love. So next time you're looking for a quick and easy meal, give taco soup a try – you won't be disappointed!
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