Ree Drummond’s Taco Soup | The Pioneer Woman | Food Network

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You’ll be making this easy taco soup recipe ALL winter long. Catch #ThePioneerWoman, Saturdays at 10a|9c. Get the recipe ▶ Subscribe to Food Network ▶ Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Taco Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 45 min Active: 25 min Yield: 6 to 8 servings Ingredients 2 tablespoons olive oil, 1 medium onion, diced 3 cloves garlic, minced 2 pounds ground beef Kosher salt and freshly ground black pepper 2 heaping tablespoons tomato paste 1 heaping tablespoon taco seasoning One 15-ounce can black beans, undrained One 15-ounce can fire-roasted corn, undrained One 15-ounce can tomatoes with green chiles 2 cups vegetable stock Hot sauce, to taste Garnish: 1 cup shredded Cheddar 1 cup sour cream 1/4 cup fresh cilantro leaves Yellow corn chips Directions Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine. Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed. Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: ▶ WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #ReeDrummond #ThePioneerWoman #FoodNetwork #Taco #Soup Ree Drummond’s Taco Soup | The Pioneer Woman | Food Network .

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  1. I like watching all these different versions of taco soup. Mine is different.

    Ground Beef
    Beef Borth
    Diced Tomatoes with Green Chillies
    Yellow and Red Onion
    Green Onion stalks
    Chilli powder and Cumin
    Otgra taco mix
    Shredded cheddar cheese. Tosttitos bite size chips.

    Brown the Beef they added it to the stock pot. Add thet other ingredients let it cook for about an hour on low to medium. When serving put the chips on the bottom of the bowl. Soup on top cheese and sour cream. If you're asking why no beans or corn because most tacos don't have them lol

  2. Most of Ree Drummond's dishes are heart attacks waiting to happen. You could make this soup with low sodium beans (rinsed well), no-salt-added canned tomato products, and skip the tortilla or corn chips- make your own chips by toasting plain tortillas in the oven, then crumbling them over top. Use low fat, white meat ground chicken or turkey for the protein, and look for low salt taco seasoning packets. If the soup is low-fat and low salt,
    you can use Mrs. Dash to spike it up a bit and indulge with real sour cream and grated cheese on top as just a garnish.

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