Husker Tailgate Spicy Taco Soup: A Crowd-Pleasing Game Day Staple

The roar of the crowd, the crimson sea of fans, the crisp autumn air… and the aroma of taco soup simmering on the tailgate. For me, nothing screams Husker game day quite like a big pot of this spicy, hearty goodness. My dad used to make a huge batch before every home game, and the smell alone brings back memories of face-painting, spirited debates about the starting lineup, and the electric excitement that only college football can provide. It’s more than just a meal; it’s tradition, camaraderie, and the taste of victory (hopefully!).

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8-10
• Dietary Type: Gluten-Free

Ingredients

• 2 – 2 ½ lbs ground beef
• 1 onion, diced
• 2 jalapenos, diced and de-seeded
• ½ tablespoon minced garlic
• 2 (1 ounce) packets taco seasoning (Taco Bell brand is recommended)
• 2 (16 ounce) cans pinto beans, drained
• 2 (16 ounce) cans kidney beans, drained
• 2 (15 ¼ ounce) cans corn, drained
• 3 (10 ounce) cans diced tomatoes and green chilies, undrained
• 2 (14 ½ ounce) cans fire-roasted diced tomatoes, undrained
• 1 (1 ounce) packet Hidden Valley Ranch dressing mix
• 2 cups beef broth
• 4 ounces Velveeta cheese
• 3 tablespoons sour cream
• Fritos corn chips or tortilla chips, for serving

Equipment Needed

• Large stock pot or Dutch oven
• Colander
• Knife
• Cutting board
• Measuring spoons
• Measuring cups

Instructions

1. In a large stock pot or Dutch oven, brown the ground beef and diced onion over medium-high heat. Use a wooden spoon or spatula to break the ground beef into smaller pieces as it cooks. Cook until the beef is no longer pink and the onions are translucent, about 8-10 minutes.

2. Drain the meat/onion mixture in a colander to remove any excess grease. This step is crucial for preventing a greasy soup. Return the drained mixture to the pot.

3. Stir in the minced garlic and both taco seasoning packets and brown over medium heat for another couple of minutes. The heat will help bloom the spices and release their aromas. Be careful not to burn the garlic.

4. Add the remaining ingredients (except the Velveeta and sour cream): pinto beans, kidney beans, corn, diced tomatoes and green chilies, fire-roasted diced tomatoes, Hidden Valley Ranch dressing mix, and beef broth. Stir well to combine all ingredients.

5. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 30-45 minutes. Simmering allows the flavors to meld together and create a richer, more complex soup. Stir occasionally to prevent sticking.

6. After simmering, add the Velveeta cheese and sour cream. Stir until the cheese is completely melted and incorporated, creating a creamy and delicious texture. This usually takes just a few minutes.

7. Serve hot with Fritos corn chips or tortilla chips.

Expert Tips & Tricks

• Spice Level Adjustment: If you prefer a milder soup, reduce or eliminate the jalapenos or use a mild taco seasoning. For extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
• Beef Broth Enhancement: Using a high-quality beef broth makes a significant difference in the overall flavor. Consider using homemade broth or a reduced-sodium variety to control the salt content.
• Make-Ahead Option: This soup can be made a day or two in advance. The flavors actually intensify as it sits in the refrigerator. Simply reheat before serving. Add the Velveeta and sour cream just before reheating for the best texture.
• Thickening the Soup: If you prefer a thicker soup, you can mash some of the pinto beans or kidney beans with a fork before adding them to the pot. Alternatively, you can mix a tablespoon of cornstarch with a little cold water and stir it into the soup during the last few minutes of simmering.
• Ground Beef Alternative: Ground turkey or ground chicken can be substituted for ground beef. Adjust the cooking time as needed. You could also use shredded cooked chicken or leftover roast beef.
• De-seeding Jalapenos: When working with jalapenos, remember to wear gloves to protect your skin from the capsaicin. If you don’t have gloves, thoroughly wash your hands with soap and water after handling them. The seeds and membranes are the hottest parts of the pepper, so removing them will reduce the heat level.
• Flavor Boost: For added depth of flavor, consider adding a tablespoon of chili powder or a teaspoon of cumin along with the taco seasoning.

Serving & Storage Suggestions

Serve the Husker Tailgate Spicy Taco Soup hot, garnished with your favorite toppings. Some popular options include:

• Shredded cheddar cheese
• Diced avocado
• Chopped cilantro
• Diced red onion
• A dollop of sour cream
• A squeeze of lime juice

Leftover soup should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze the soup for longer storage. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop or in the microwave. If freezing, leave out the sour cream and Velveeta until reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713.7 kcal	N/A
Calories from Fat	N/A	31%
Total Fat	24.5 g	37%
Saturated Fat	9.8 g	49%
Cholesterol	90.7 mg	30%
Sodium	1853.3 mg	77%
Total Carbohydrate	83.6 g	27%
Dietary Fiber	21.6 g	86%
Sugars	13.4 g	53%
Protein	45.7 g	91%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Variations & Substitutions

• Vegetarian/Vegan Taco Soup: Omit the ground beef and substitute with crumbled plant-based ground or an additional can of beans (black beans are a good option). Use vegetable broth instead of beef broth, and vegan cheese and sour cream alternatives.
• Spicier Taco Soup: Add a can of diced green chilies, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce for extra heat. Consider using hotter varieties of peppers, such as Serrano or habanero.
• Creamier Taco Soup: Stir in an extra dollop of sour cream or a splash of heavy cream for a richer, creamier texture. You can also blend a portion of the soup with an immersion blender before adding the cheese and sour cream.
• Slow Cooker Taco Soup: Brown the ground beef and onions in a skillet, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the Velveeta and sour cream during the last 30 minutes of cooking.
• Chicken Taco Soup: Substitute shredded cooked chicken for the ground beef.
• Different Beans: Experiment with different types of beans, such as black beans, cannellini beans, or great northern beans.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of Velveeta?
A: While you can, Velveeta melts much more smoothly and creates a creamier texture. If using shredded cheese, add it gradually and stir continuously to prevent clumping.

Q: How do I prevent the bottom of the soup from burning?
A: Stir the soup frequently, especially during the simmering stage. Ensure the heat is set to low and that the pot is heavy-bottomed to distribute heat evenly.

Q: Can I freeze this taco soup?
A: Yes, taco soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the container as the soup will expand when frozen. Thaw overnight in the refrigerator before reheating. It’s best to add the sour cream after thawing and reheating to prevent a grainy texture.

Q: Is this recipe easily doubled or tripled?
A: Absolutely! This recipe scales up well, making it perfect for feeding a large crowd. Just be sure to use a large enough pot to accommodate all the ingredients.

Q: What are some good toppings for taco soup besides chips?
A: Diced avocado, chopped cilantro, shredded cheddar cheese, a dollop of sour cream, a squeeze of lime juice, and diced red onion are all great additions.

Final Thoughts

So, there you have it – my family’s Husker Tailgate Spicy Taco Soup. It’s a recipe that embodies the spirit of game day: warm, comforting, and shared with loved ones. I encourage you to try this recipe and make it your own. Feel free to adjust the spice level, experiment with different toppings, and most importantly, enjoy the process. And of course, GO BIG RED! Don’t forget to share your creations and feedback. Perhaps pair it with some freshly baked cornbread and your favorite ice-cold beverage. Happy cooking and happy tailgating!