Taco Soup. This keto-friendly, low-carb, Southwestern taco soup is full of ground beef, cream cheese, heavy cream, and spices. Top with shredded cheese, and serve with chips.. Stir in the black beans, corn, tomatoes with green chiles and vegetable stock.
This soup recipe is fully loaded with ground beef, beans, veggies, and of course taco seasoning.
This easy Taco Soup Recipe combines two of my favorite things; ground beef tacos and belly-warming soup!
This Taco Soup recipe is a fall and winter staple!
You can have Taco Soup using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Taco Soup
- Prepare 2 lbs of hamburger meat.
- You need 2 cans (10 oz) of rotel (I used 1 hot 1 original).
- Prepare 2 cans (10 oz) of pinto beans.
- Prepare 2 cans (10 oz) of minestrone soup.
- It's of Small block of Velvetta cheese (I used 16oz/1lb).
- Prepare 1 pkg of taco seasoning.
It's an easy, protein packed soup full of zesty, crave-worthy flavor, plus it's perfectly hearty and filling. It's like chili's soupier cousin and it's loaded with all the best taco style ingredients! This taco soup makes a GREAT freezer meal. It holds up really well and reheats perfectly.
Taco Soup step by step
- Brown and drain the meat..
- Add all the ingredients into a pot..
- Add the cheese last and once the cheese ia melted its ready to eat..
- Serve with Fritos chips and enjoy..
Check out my easy freezing tips below. Allow the taco soup to cool down. Place into a zip top bag or freezer container (leaving room for it to expand) and add a freezer label. This taco soup recipe from Paula Deen is an easy to make Tex-Mex style meal. Ingredients include ground beef, kidney beans and a packet of ranch mix.