Homemade Paula Deen Taco Soup is a tasty dish made in Mexico and is undoubtedly one of the most popular. Many families love this old-fashioned dish with a hearty tortilla-based filling. However, the Mexican people are a little outdated regarding this dish.
Many tasty and fast-cooking, zero-calorie recipes are available on social media. This recipe is a great example of how easy and simple it can be to make a healthy Paula Deen Taco Soup with low effort.
Paula Deen’s Taco Soup Recipe is fast and simple. It can be made in an hour, and it is super tasty. This recipe is so simple to form and, as it were, requires several ingredients.
You won’t have to be held up long for this soup to cook, nor will you have to spend much time creating it. This recipe is perfect for the cold days of winter when you need a generous supper that will warm you up from the inside out.
Why You’ll Love Paula Deen Taco Soup
Paula Deen’s Taco Soup is one of the best methods to taste the taco flavor in a relaxing and comforting soup. You can imagine the fun that will come along with adding these wonderful ingredients to a pot and letting them cook all to themselves.
Besides its tempting heat, the recipe is best family-loved – there is no better choice for a weeknight dinner, family reunion, or a cozy weekend meal. The combination of spices and textures will satisfy your desire for something full, healthy, and delicious.
Ingredients You’ll Need
With its hearty ingredients, this taco soup is sure to become lovely in your kitchen. So gather your ingredients, and let the lovely, delicious soup fill your home.
Ground beef – you can use ground chuck in this soup. Ground beef provides flavor, texture, and protein. It also is what makes this soup filling and hearty!
Tomatoes – are so delicious we just can’t get enough of them! In this particular dish, you will use three types of canned tomatoes, namely Mexican stewed tomatoes, diced tomatoes with chilis, and regular diced tomatoes.
Corn-canned corn for this recipe is a perfect option; it is usually crunchy, while frozen corn can get soft and gummy. The sweetness comes from the corn, while the taste is just nice. The crunchy corn and the soft beans together make a fantastic pair.
Pink beans -Pink beans do not have as strong a flavor, with a bit of sweetness compared to pinto beans. The slightly crispy texture and milder taste have gone well with the strong flavors in the vegetable soup.
You can find them either in the bean section or the Mexican food section of the grocery store.
Pinto beans – as creamy and genuinely soft as these pinto beans are, one can hardly feel their rich earthy, and very mild taste. They can absorb the spices and herbs that are put in the soup so well.
Jalapeños – Not only are these small green chili peppers extremely adorable, but they also present an attractive transformation for taco soup as they pack both a heated taste and a bright feel. You have the option of adding the exact number of jalapeños that you want to and thus decide the degree of spiciness!
Olives – The addition of olives is optional, but if you do add them, it will give another crunch and a little saltiness to the soup. Drop them if you can not eat olives.
Onions – Onions are vegetables that carry much versatility in the kitchen. This rare earthy flavor with a slight hint of sweetness is the result of the caramelization process of the onion, and it goes along nicely with all kinds of food. Onion seasoning can be used to make beans, salads, sauces, and many other dishes as well.
Taco seasoning mix – is such a spice blend of Pogos. So the main characters are chili powder, cumin, paprika, garlic powder, onion powder, and eludes at the others. Even though when the mix comes to taco soup, it does not need further explaining, infusion can offer more variety.
Ranch seasoning mix – A typical ranch seasoning mix is made of herbs like dill, parsley, chives, and garlic.
Ingredients
- 1 pack of Ranch Salad Dressing
- 1 pack of Taco Seasoning
- ½ cup Green Olives (sliced)
- 1 can of Black Olives (sliced)
- 1 pack of Tomatoes with Chilies
- 1 pack of Tomatoes (diced)
- 1 can of Mexican Tomatoes
- 1 Whole Kernel Corn
- 1 can of Pink Kidney Beans
- 1 can of Pinto Beans
- 1 can of Onions (diced)
- 2 lbs. Ground Beef
- 3 Jalapenos
- 2 Green Onions (chopped)
- 1 cup Cheese (grated)
Step by Step Instructions to make Paula Deen Taco Soup
Step 1: Cook Beef & Onions
Add onions and ground beef to a large skillet and cook until browned.
Step 2: Drain & Transfer
Once the mixture has turned brown, remove the excess fat and place it in a large pot.
Step 3: Add Beans & Tomatoes
Add kidney beans with their juice, canned pinto beans, and three different kinds of tomatoes to a stockpot.
Step 4: Mix All Tomatoes
The three types of tomatoes are Mexican tomatoes, regular diced tomatoes, and tomatoes flavored with chilies. Add all the tomatoes and stir well.
Step 5: Add Seasonings & More
Then add corn, green chilies, black olives, green olives, taco seasoning, and dried ranch salad dressing. Lastly, add half a cup of water and the green onions.
Step 6: Simmer Well
Let the soup simmer for about an hour.
Step 7: Serve & Enjoy
Place corn chips in the serving bowl after the cooking time has finished, and top with sour cream, cheese, and jalapenos.
In Closing
We hope you are delighted with our Paula Deen Taco Soup Recipe. This Paula Deen Taco Soup recipe may be a tasty and simple supper recipe. The soup is full of yummy taco flavoring and can be made with ground beef, ground turkey, or veggie lovers. You’ll include cheese, sour cream, and refried beans to make it even better.
The Paula Deen taco soup recipe could be a delightful recipe that can be served to your family and companions. It could be a great recipe that can be served in a few ways!
Taco soup could be an awesome supper to serve to your family, individuals, and companions of all ages in any event. In case you have any questions concerning this Paula Deen Taco Soup Recipe, if you don’t mind, leave a comment below.
Recipe Tips
I want you to have the best results when making this soup! Here are my best recipe tips:
Brown the beef. Before you mix in the other ingredients, make sure the brown beef is completely cooked and nice and brown. This is the step to take to create a more delicious and thicker soup.
Drain the grease. After cooking the beef, the next step is to drain the extra fat to avoid the soup from being too greasy.
Taste test first, then adjust seasoning. Taste the soup before adding additional seasonings, such as salt, because the seasoning packets can already contain a good amount of it.
Customize toppings. Let everyone cook their bowls with their favorite dish – it’s a fun way to involve everyone and make the dining experience.
Prep Time Saver
If you’re living with time constraints, brown the ground beef in advance and store it in the fridge until you’re about to make the soup. This thing will help you pre-cook some tasks and thus serve the meal even faster.
FAQS of Paula Deen Taco Soup
How long is taco soup good for?
Taco soup stays fresh in the refrigerator for 3 to 4 days if stored in an airtight container. If you want to keep it longer, freeze it for up to 3 months and reheat it when needed.
Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can! Just chop fresh tomatoes and cook them longer, so they soften and blend into the soup. You may need to add a little extra seasoning since canned tomatoes usually have added salt and flavor.
Can I add rice or pasta to taco soup?
Yes! You can add rice or pasta to make it heartier. Just cook them separately and add them before serving so they don’t get too soft in the soup.
Can You Freeze Paula Deen Taco Soup
Taco soup is suitable for freezing, so you can prepare a large batch of the recipe and keep separate servings in airtight containers inside your freezer. This is a perfect solution for the days when you are too busy and you want a quick dinner without the need to cook. Here’s how to freeze it and reheat it to use:
- Let the soup completely cool off.
- Store it in a freezer-friendly, airtight container(s) and mark it with the date.
- Keep the cooling plate in the freezer for 3 months at most.
- To eat, simply transfer the container to your refrigerator for 12 hours.
- When it is empty, you can heat the taco soup. Over the stove at low to medium heat or for a little bit of time in the microwave with stirring.
Recipe!
Homemade Paula Deen Taco Soup Recipe!
Equipment
- Dutch oven
- 9×13-inch baking dish
- pot
- Mixing bowls
Ingredients
- 1 pack Ranch Salad Dressing
- 1 pack Taco Seasoning
- ½ cup Green Olives sliced
- 1 can Black Olives sliced
- 1 can Tomatoes with Chilies
- 1 can Tomatoes diced
- 1 can Mexican Tomatoes
- 1 Whole Kernel Corn
- 1 can Pink Kidney Beans
- 1 can Pinto Beans
- 1 can Onions diced
- 2 lbs Ground Beef
- 3 Jalapenos
- 2 Green Onions chopped
- 1 cup Cheese grated
- ½ cup Sour Cream
- ½ cup Tortilla Chips
Instructions
- Add onions and ground beef to a large skillet and cook until browned.
- Once the mixture has turned brown, remove the excess fat and place it in a large pot.
- Add kidney beans with their juice, canned pinto beans, and three different kinds of tomatoes to a stockpot.
- The three types of tomatoes are Mexican tomatoes, regular diced tomatoes, and tomatoes flavored with chilies. Add all the tomatoes and stir well.
- Then add corn, green chilies, black olives, green olives, taco seasoning, and dried ranch salad dressing. Lastly, add half a cup of water and green onions.
- Let the soup simmer for about an hour.
- Place corn chips in the serving bowl after the cooking time has finished, and top with sour cream, cheese, and jalapenos.