By weekend cooker on October 27, 2008
Photo by AZPARZYCH
Photo by AZPARZYCH
"a nice soothing soup. You can substitute stewed tomatoes, if you do not prefer spicy."
Serving Size: 1 (511 g)
Servings Per Recipe: 6
"I love taco soup but never made it with stew meat. I followed the recipe as written other then I used diced tomoatoes instead of mexican as we don't like things too spicy. We all enjoyed it."
"Yum - loved this soup! I left out the 3/4 cup water and added an extra can of rotel tomatoes (with juice) instead. I served it topped with cheddar and sour cream. This was an easy, rich and spicy soup that we all really enjoyed - thanks for posting the recipe!"
"I bought a family package of stew meat and it was pretty close to three pounds so I cooked my soup on low for about 9 hours. The stew meat was fork tender and very flavorful. Did not want a real spicy soup so I used the stewed tomatoes and mild taco seasoning. In the refrigerator I had about a cup of beef broth that needed to be used so I added that instead of the water and did not drain the beans or corn. Even with the milder ingredients the soup still had a bit of kick to it and would have tasted great with a dollop of sour cream as a garnish. Thank you weekend cooker for sharing! Made and reviewed for the 123 Tag Game."
"This made a really easy dinner last night. I did half of the recipe in my 2qt crock pot and cooked it on low for 8 hours - the meat was so tender it was falling apart, yum. I did not add the reserved liquids. I did add a good amount of cayenne and red pepper flakes for a little heat."
"This is very easy to make and yummy too! I didn't have taco seasoning so used recipe#409568 #409568. I did goof and added a whole (15 oz) can of corn but it sill turned out good! Was the perfect meal to have on a lazy day of watching football! Made for PRMR."