This easy Taco Spaghetti


Pure comfort food, this creamy potato cheese soup is topped with

Directions. In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil).


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Stir in all the spices and salt and pepper and continue to cook for another minute, stirring occasionally. Add the chopped tomatoes, black beans, sweetcorn and beef stock and stir to combine. Bring to a boil, then lower the heat and simmer for 20 minutes.


This easy creamy taco soup with ground beef is super flavorful and

Stir well to combine. Bring the soup to a simmer and let it cook for 20 minutes, stirring occasionally. Add the cubed Velveeta cheese to the pot and stir until melted and fully incorporated. Serve the taco soup hot, topped with shredded cheese, sour cream, diced avocado, crushed tortilla chips, and chopped cilantro.


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Brown the beef in a large soup pot. Drain the excess fat if there's any. Add all the ingredients apart from the cream cheese and salt & pepper. Bring it to a boil, and then simmer gently. Prep your toppings. Cut the cream cheese into smaller pieces and add it into the soup. Stir it in until completely melted.


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Heat oil in a Dutch oven and sauté the ground beef. Then, add just a touch of taco seasoning to season the meat. Chop the onion and cube the pepper and tomatoes. Add the vegetables, remaining ingredients, and seasoning to the cooked ground beef. Simmer on low for 12-15 minutes, and then serve hot.


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In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. If desired, garnish with sour cream and green onions.


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Drain excess grease. Add a packet of taco seasoning and water to the skillet. Cook for 5 minutes. Place taco meat in a slow cooker. Add Rotel diced tomatoes and green chiles, black beans, corn kernels, Mexican Velveeta cheese, beef broth, and frozen hash browns. Stir to combine. Cover the crock pot and cook on LOW for 6 to 8 hours.


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The almost dump and run recipe begins by browning the beef with the onions until the beef is cooked through and the onions are softened. Step 2: Add Seasonings. Add red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes. Step 3: Add Remaining Ingredients.


This easy Taco Spaghetti

Stir in the taco seasoning, diced tomatoes, black beans, and corn. Simmer for 15 minutes. Add the cubed Velveeta cheese to the pot and stir until melted and creamy. Serve hot with your favorite toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips.


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Except for the Velveeta! :0 Cheesy Taco Soup Pointers… Brown Meat,then Drain and Rinse all the grease off your burger! This keeps you from a greasy soup! Make sure to Rinse and drain your Black Beans!! This will affect the flavor some as well as thee color of your soup! You will end up with a nasty brown colored soup if not!


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Place ground beef into the bottom of your slow cooker and add all remaining ingredients (except for garnish) and stir well. Cook on low for 3- 4 hours or high for 90 min to 2 hours, stirring occasionally. Serve in bowls and top with garnish.


Taco Spaghetti Plain Chicken

Drain the grease. Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth. Add in the velveeta cheese OR the shredded cheddar cheese. Stir together and bring to a boil. Reduce heat to medium low and let simmer for 2-3 minutes. Serve with your favorite toppings.


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Instructions. Add avocado oil to a Dutch oven and heat over medium/high heat. When the oil is fragrant, add the ground beef and cook for 3-4 minutes. Add the peppers and onions and cook for an additional 3-4 minutes. Then, add the taco seasoning, Rotel, beef broth, and frozen corn to the pot and stir. Bring to a boil and then reduce to a simmer.


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Cook and crumble until ground turkey is no longer pink. Drain excess liquid/grease. Add the chicken broth, chili beans, black beans, tomatoes, corn, and salsa into the soup pot. Stir to combine. Bring to a boil. Once boiling, reduce heat to medium-low, and cover with the lid. Let simmer for 15 minutes.


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