Try this Taco Soup recipe, or contribute your own.
- Carbohydrate 37.419941 g
- Cholesterol 818.338266 mg
- Fat 143.294178752 g
- Fiber 4.56470000042915 g
- Protein 241.765472082 g
- Saturated Fat 54.0182510438 g
- Serving Size 1 1 Recipe (1375g)
- Sodium 1809.2549128 mg
- Sugar 32.8552409995708 g
- Trans Fat 22.5402289404 g
- Calories 2449 calories
Step-by-step
- Optional - With sour cream, shredded cheese, Fritos or tortilla chips.
- Saute the beef and the onion.
- Drain.
- Put everything into a lg crockpot & cook 6-8 hrs on low.
- Can do on top of stove.
- Bring to a boil and simmer a while.
Ground beef requires thorough rendering and draining before it meets any liquid to prevent a greasy slick on the surface of the soup. Cooking two pounds of beef alongside a large chopped onion in a skillet over medium-high heat for about ten minutes ensures the meat browns properly rather than steaming in its own moisture. Breaking the beef into fine granules with a wooden spoon creates a uniform particulate size that suspends evenly in the broth. Excess rendered fat must be poured off into a heat-safe container rather than the sink to avoid clogged pipes. Skipping this degreasing step leaves an unpalatable oil film that coats the palate and masks the spices.
Starch management dictates the final mouthfeel of the pot. Two cans of whole kernel corn and two cans of pinto beans introduce both starches and sugars that thicken the surrounding liquid as they heat. Leaving the beans and corn undrained adds canning liquid containing starches that act as a natural binder, eliminating the need for cornstarch slurries or flour. Simmering the mixture for six to eight hours on low heat in a slow cooker allows the legumes to soften completely while releasing their interior starches into the broth. Alternatively, a stovetop simmer brings the liquid to a rolling boil before dropping the heat to a low bubble for forty-five minutes.
Sodium levels require careful monitoring due to commercial seasoning packets and bouillon cubes. Three packages of taco seasoning combined with one packet of dry ranch dressing and four beef bouillon cubes deliver an intense concentration of salt and dehydrated aromatics. Four to six cups of water dilute this seasoning base adequately, but measuring the water precisely prevents the soup from becoming overly salty or excessively diluted. Adjusting the water volume downward to four cups yields a concentrated, robust broth, while six cups moderates the spice profile for a milder result. Adding water gradually allows the cook to control the final viscosity.
Garnishes alter the structural experience of the dish just before consumption. Cold sour cream and shredded cheese lower the temperature of the hot soup while introducing dairy fats that smooth out the sharp edges of the chili powder and cumin. Corn chips like Fritos or crushed tortilla chips provide a temporary crunch before absorbing the surrounding liquid and softening. Adding these crunchy elements directly to the bowl right before eating provides textural contrast against the tender beans and soft beef. Storing leftovers in an airtight container in the refrigerator for up to four days allows the flavors to meld further while the starches continue to absorb liquid.
