Taco Soup

Name: Taco Soup
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 128 grams can Old El chopped green chiles; 59 milliliters crushed corn chips; 118 milliliters refrigerated taco sauce with seasoned ground beef (from 18-oz container); 28 grams 1/4 cup shredded Monterey Jack cheese; 539 grams can hearty tomato soup

The recipe Taco Soup is ready in roughly 10 minutes and is definitely a tremendous gluten free option for lovers of Mexican food. One portion of this dish contains about 10g of protein, 9g of fat, and a total of 436 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. Only a few people really liked this soup. It will be a hit at your Autumn event. Head to the store and pick up taco sauce, corn chips, monterey jack cheese, and a few other things to make it today.

Instructions

In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot.

Ingredients you will need

Ground Beef

Chili Pepper

Soup

Equipment you will use

Sauce Pan

Top individual servings with cheese and corn chips.

Ingredients you will need

Corn Chips

Cheese

Equipment

Sauce Pan

Ingredients

Servings:

128grams

can Old El chopped green chiles 59milliliters

crushed corn chips 118milliliters

refrigerated taco sauce with seasoned ground beef (from 18-oz container)28grams

1/4 cup shredded Monterey Jack cheese 539grams

can hearty tomato soup

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.