Taco Soup VIII

Name: Taco Soup VIII
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 850 grams kidney beans, drained; 425 grams tomato sauce; 1 liters corn tortilla chips; 118 milliliters chopped green onion; 454 grams lean ground beef; 1 small onion, chopped; 237 milliliters shredded Cheddar cheese; 28 grams package taco seasoning mix; 425 grams whole kernel corn, drained

Taco Soup VIII might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 949 calories, 40g of protein, and 38g of fat. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. Head to the store and pick up kidney beans, tomato sauce, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

In a skillet over medium heat, cook beef and onion until beef is browned; drain.

Ingredients you will need

Onion

Beef

Equipment you will use

Frying Pan

Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans.

Ingredients you will need

Taco Seasoning Mix

Tomato Sauce

Beans

Beef

Corn

Equipment you will use

Slow Cooker

Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.

Ingredients you will need

Green Onions

Corn Chips

Cheese

Soup

Equipment you will use

Bowl

Equipment

Frying Pan

Slow Cooker

Bowl

Ingredients

Servings:

850grams

kidney beans, drained 425grams

tomato sauce 1liters

corn tortilla chips 118milliliters

chopped green onion 454grams

lean ground beef 1small

onion, chopped 237milliliters

shredded Cheddar cheese 28grams

package taco seasoning mix 425grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.