Paula Deen's Easy Taco Soup
Try this Paula Deen's Easy Taco Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1 large onion chopped
- shredded cheese
- 4 cups water
- 1 (10 ounce) can enchilada sauce
- 1 (15 ounce) can tomato sauce
- sour cream
- tortilla chips
- 1 lb ground chuck
- 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 (10 3/4 ounce) can tomato soup
- 1 (10 ounce) can diced tomatoes with green chilies (rotel)
- 1 (1 1/4 ounce) package taco seasoning mix (or make your own like i do!)
- Carbohydrate 4.43039066666667 g
- Cholesterol 43.58505827 mg
- Fat 13.2563647333333 g
- Fiber 0.388366668478648 g
- Protein 10.4105509929 g
- Saturated Fat 5.68705058834333 g
- Serving Size 1 1 -12 Units US (175g)
- Sodium 188.058622126539 mg
- Sugar 4.04202399818802 g
- Trans Fat 1.69466906183333 g
- Calories 180 calories
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.
