taco macaroni soup

DomesticGoddess avatar
By Cindi M Bauer
from Marshfield, WI

My husband and I just through this soup together with ingredients we had in our refrigerator and pantry. It ended up being a delicious soup. Note: The next time I make this soup, I'm going to add some diced green bell peppers.

serves 1 Pot of Soup
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For taco macaroni soup

  • 1 Tbsp
    pure canola oil
  • 1-1/4 lb
    ground venison, or lean ground beef
  • 3/4 c
    diced yellow onion
  • 2 tsp
    jarred minced garlic
  • 1 (1 oz.) pkg
    25% less sodium taco seasoning mix
  • 1 can
    (46 oz.) 100% tomato juice (1 qt 14 fl oz.)
  • 2 can
    (14.5 oz.) each, sliced stewed tomatoes
  • 1 can
    (14.75 oz.) cream style sweet corn
  • 1 can
    (30 oz.) (1 lb 14 oz) black beans, drained and rinsed
  • 1 c
    elbow macaroni
  • saltine crackers, to serve with soup

How To Make taco macaroni soup

  • 1
    In a large stockpot over medium to medium-high heat, add the canola oil and diced onion. Sauté for about 10 minutes, or until the onion is cooked through.
  • 2
    Add the jarred minced garlic, stir and cook for about 30 seconds more. Then add the ground venison or lean ground beef. Use a fork to break up the meat as it's being cooked.
  • 3
    Once the meat and onion mixture looks thoroughly cooked; drain off the excess grease.
  • 4
    Place the meat mixture back into the pot, then sprinkle the packet of taco seasoning mix over the cooked meat; stir thoroughly.
  • 5
    Turn off stove and set the pot aside till the macaroni has been cooked. (I do add a bit of canola oil or vegetable oil to the water which I cook the macaroni. This helps to prevent the macaroni from sticking together.)
  • 6
    When the macaroni is done cooking, drain the macaroni in a colander and rinse with cold water. Set aside to finish draining off the water.
  • 7
    Now add the macaroni to the pot, along with the tomato juice, the stewed tomatoes, cream style sweet corn, and the drained black beans.
  • 8
    Heat the soup through then pour into bowls and serve.
  • 9
    Enjoy soup with saltine crackers. I enjoy mine with already buttered saltine crackers.
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