What is taco soup made of?

Ingredients 2 pounds ground beef. 1 envelope taco seasoning. 1-1/2 cups water. 1 can (16 ounces) mild chili beans, undrained. 1 can (15-1/4 ounces) whole kernel corn, drained. 1 can (15 ounces) pinto beans, rinsed and drained. 1 can (14-1/2 ounces) stewed tomatoes. 1 can (10 ounces) diced tomato with green chiles. More items... Dec 13, 2023

What can I use to thicken taco soup?

Add Cornstarch or Flour If you want to thicken up your taco soup quickly, cornstarch or flour could be your best friends. Mix one tablespoon of cornstarch or flour with equal parts water in a small bowl until smooth.

Why is my taco soup so watery?

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens.

Where is taco soup from?

Taco soup Taco soup topped with cheese, tortilla chips and sliced avocado Type Soup Place of origin 1950s Southwestern United States Main ingredients Ground beef, tomatoes, green chilis, onions, corn, beans, taco seasoning

What is a spicy Mexican soup made from?

This spicy chicken tortilla soup features sautéed onions, spicy peppers, corn, tomatoes, and black beans , all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

What is Birria taco soup made of?

Birria is a traditional soup that originated in Jalisco, Mexico. It is a rich stew that's typically made with either goat or lamb . But now, beef (rez) is the most commonly used meat. It's traditionally served in a consomé broth, along with a mixture of white onion, cilantro and fresh lime juice.

What is Mexican soup with blood in it?

It is probable that the source of the name fritada for the Guam dish came from a dish of the same name in Monterrey, Mexico where it refers to a stew made with the innards and blood of a young lamb. The origin of this Mexican dish is chanfaina from Extremadura, Spain.

Dine and Dish Menu Plan: February 17th - 23rd {Recipe: Taco Soup} (2024)

February 17, 2013

Jump to Recipe -

I didn’t end up creating a menu plan last week because we were out of town over the weekend and I just didn’t get it done. I can tell you that our wallets and waistlines both saw just what failing to plan does… I spent more money eating out and I’m sure that equaled more calories and junk being put in our bodies. I am convinced that planning our menu weekly is definitley the way to stay on track!

Here’s our menu plan for this week, and below that a recipe for Mesquite Taco Soup that I threw together today. It was so good!

I hope you’ll share what’s on your menu as well!

Sunday: Mesquite Taco Soup (recipe below}
Monday: Nick’s Best Barbeque Burgers
Tuesday: Tilapia Fish Tacos (recipe coming soon – I can’t get enough of these!)
Wednesday: Crockpot Chicken Fajitas from Eat at Home Cooks
Thursday: Chicken Caesar Salad from The Smitten Kitchen
Friday: Lemon Pepper Shrimp Over Pasta
Saturday: Chinese Broccoli Beef from Steamy Kitchen

And now for the Mesquite Taco Soup recipe using Bush’s Sweet Mesquite Grillin’ Beans…

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Sweet Mesquite Taco Soup

Let Bush's Sweet Mesquite Grillin' Beans give your taco soup a boost of flavor!

Ingredients

1 pound ground beef
1/4 cup onion diced
3 cups reduced sodium chicken broth
1 21.5 ounce can Bush's Sweet Mesquite Grillin' Beans drained
1 envelope Taco Seasoning or homemade
1 14.5 ounce can Diced Tomatoes
1/2 cup Orzo pasta

Instructions

Cook Orzo pasta according to package directions. Drain and set aside.
Meanwhile, add ground beef and diced onion to a large stock pot. Cook over medium heat until beef is browned and onion is tender.
While stirring, add chicken broth, beans, taco seasoning and diced tomatoes. Simmer on low until heated through, approximately 5-7 minutes.
Stir in cooked Orzo pasta.
See Also
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Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in bowls. Top with sour cream and shredded cheese, if desired.

Reader Interactions

Comments

Brian @ A Thought For Food says
February 17, 2013 at 7:13 pm

It’s so cold out there… I think this taco soup would be pretty awesome right about now.
Letters Numbers and Books oh my says
February 17, 2013 at 7:13 pm

I’ll have to make this vegetarian style, love bushes beans 🙂
Katrina says
February 17, 2013 at 7:42 pm

Mmm. I just need to steal other people’s menus they post and make one of my own. I never make one and dinner time is a pain. But if I planned it, it would be much better.
Rachelle @mommyimhungry says
February 17, 2013 at 7:44 pm

OK that’s it. I’ve marked your Husband’s burgers to make nex time. 🙂
Karly says
February 17, 2013 at 8:30 pm

Taco soup? Don’t mind if I do.
Tiffany says
February 17, 2013 at 8:48 pm

I hope you enjoy the Chicken Fajitas. I’ve also made a beef version that we loved. So easy! I’ve got fish tacos on my menu this week too. So easy and good!
Erika @ The Hopeless Housewife says
February 17, 2013 at 11:25 pm

Love your meal plans and this soup looks outstanding!
See Also
Cheesecake-Chocolate Pudding Bars Recipe
Shelby says
February 18, 2013 at 3:47 am

I really make my life easier when I meal plan also. I pretty much have to plan leftovers into ours when I do though. I still haven’t gotten cooking for two down pat. Your soup looks awesome. Maybe we should just plan to eat with you! 🙂
Rachel @ Baked by Rachel says
February 18, 2013 at 8:08 am

Perfectly hearty and warm for a frozen winter day!! Best of all… no slaving away.
Jamie @ Thrifty Veggie Mama says
February 18, 2013 at 8:24 am

I’m such a mess if I don’t plan my menu for the week!
Bev @ Bev Cooks says
February 18, 2013 at 8:36 am

Thaaaaaat taco soup is some serious business. And I want in.
Sommer@ASpicyPerspective says
February 18, 2013 at 8:57 am

What a fabulous looking bowl of soup! This is my kind of winter meal. 🙂
Liz @ The Lemon Bowl says
February 18, 2013 at 10:21 am

This is such a tasty and creative idea!! YUM
Kathryn says
February 18, 2013 at 11:59 am

Right, that settles it. I’m definitely moving in with you guys.
bridget {bake at 350} says
February 19, 2013 at 8:35 am

I would never have thought of using those grilling beans in a soup! You’re so smart!
Anna (Hidden Ponies) says
February 20, 2013 at 10:36 am

This soup sounds incredible, and I love a peek at other people’s meal plans!
Aggie says
February 21, 2013 at 2:14 pm

Such a great easy soup Kristen! I’ve been majorly slacking on meal planning, and it’s just not working well for us either. It gets so expensive to eat out so much, then I feel kinda ick.
Soup like this gives me no excuse!
Angie @ Big Bear's Wife says
February 22, 2013 at 9:21 am

this would be perfect for the cold days we’ve been having here!
Katrina @ In Katrina's Kitchen says
February 22, 2013 at 10:30 am

I want a big bowl of this for lunch!
JanetFCTC says
February 24, 2013 at 2:49 pm

This looks amazing. We love the Bush’s Grillin beans here ANYWAY so I know we’d love this soup. What a great combo of flavors!
Chicken and Dumplings Recipe says
March 28, 2016 at 12:13 am

What a great combo of flavors!

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