Easy Taco Soup Recipe {Best Ever!} Cooking Classy

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Step One: Cook the ground beef in a nonstick pan until fully browned. Place the browned ground beef in a large soup pot. Step Two: In the same frying pan, add olive oil, onions, and garlic, and saute over medium heat until the onions are softened—about 3 to 5 minutes. Add the sauteed onions and garlic to the soup pot.

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How to make this low carb taco soup recipe. Get out a large soup pot and heat to medium high heat. Add the olive oil and turn the heat down to medium heat. Add the ground beef and break up with a spoon. Sprinkle all the spices and seasonings over the meat and brown it.

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Add your keto taco seasoning along with the cream cheese to the pot and stir it together over low heat until the cheese has melted and the seasoning is well mixed with the beef and onion. Finish Up: You can now start adding in the remaining ingredients to the cheesy taco meat mixture. Pour in the beef broth, the heavy cream, and add in the cans.

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Instructions: In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Transfer cooked meat to a 6-qt slow cooker. Add taco seasoning, ranch seasoning, rotel tomatoes, and beef broth to the crock pot. Cover and cook on LOW heat for 6 to 8 hours.

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Stir and cook the onions and peppers for about 2-3 minutes. STEP 3: Now add the taco seasoning, 2 cans of Rotel tomatoes, and cream cheese. Stir all the ingredients together. STEP 4: Once the cream cheese has melted, pour in the beef broth. STEP 5: Bring the soup to a boil, then let simmer for 20 minutes.

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Add chili powder, smoked paprika, smoked serrano, cumin, and dried oregano, cook for another minute, or until fragrant. Add cream cheese to the pot, breaking it up to allow it to thoroughly melt and smoothly coat the other ingredients. Add chopped tomatoes, stir well to combine. Cook for another 2 minutes.

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In a large soup pot, add the ground beef and place it over medium heat. Brown the beef then remove excess fat. Add the remaining ingredients into the pot, except for the cream cheese. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes.

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Sautee beef, onions, and garlic in the instant pot using the sautee function until brown through. Add all the remaining ingredients except for the cream cheese. Manually set the pressure on high for 10 minutes; release naturally. Stir in cream cheese and mix until melted.

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Recipe Steps. steps 4. 28 min. Step 1. Heat the oil in a large saucepan or Dutch oven over a medium heat. Finely dice the onion and crush the garlic. Add the ground beef, onion and garlic to the saucepan. Cook through until the onion is tender and the beef is browned all over. Step 2.

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Brown the ground beef in a large dutch oven over medium-high heat. Add the onions and red bell pepper and cook for another 5 minutes. Drain excess fat if desired. Reduce to medium heat. Add the cream cheese and cook until the cheese melts. Add the tomatoes, beef broth, mild green chilies, and taco seasoning.

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Transfer the ground beef to the crockpot. Add the Rotel, beef broth, taco seasoning, onion, garlic powder, and black pepper. Stir to combine. Cook on low heat in the slow cooker for 4+ hours or cook on high for 2 hours. Add the very soft cream cheese to the pot, along with the shredded cheddar cheese.

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In a large pot, add the avocado oil and heat. Add the onions and garlic and cook for a few minutes until tender. Add the ground beef and cook 2-3 minutes. Add the mushrooms and taco seasoning. Cook another minute until the mushrooms are soft. Add the cream cheese and mix it all with the meat.

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Simmer the soup. Add the diced tomatoes, heavy cream, and shredded cheese to the ground beef and simmer for 5 to 7 minutes over medium-low heat. Add the broth. Add the beef broth to the mixture and cook for 10 minutes over low heat—season with salt and pepper to taste. Serve keto taco soup.

Easy Taco Soup Recipe {Best Ever!} Cooking Classy

Cook the ground beef (medium-high heat) in the Dutch oven along with onions, green peppers, and some olive oil. Break down the ground beef using a meat chopper and add the taco seasoning. When browned, add the garlic, tomato sauce, Rotel, and beef broth. Lower the heat to low and cover the pot. Simmer for 10-15 minutes.

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Easy Low Carb Ground Beef Taco Soup- Homestretch! This is it! We're about 20 minutes away from sitting back and eating a massive bowl of this delicious taco soup! Once the ground beef is completely cooked, we'll add the canned items. First up is the diced tomatoes and the diced tomatoes with green chilies. I like to dump them in and chop.

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In a large Dutch Oven, over medium-high heat, heat the oil until shimmering. Add the ground beef and cook, breaking it apart with a wooden spoon, until cooked through, about 5-6 minutes. If the ground beef renders too much fat, drain some before proceeding. Season with a small pinch of salt and pepper.