RECIPE: Taco Soup
Hey, guess what? It’s still hot in Phoenix. Shocker, right? I haven’t felt like cooking anything because when it’s 115 degrees out, what even sounds good? Nothing. Well, the hot wing pizza from Barro’s always sounds good, but that doesn’t give me a recipe for the week.
But then I remembered my slow cooker, which is a beautiful thing. If you’ve never perused A Year of Slow Cooking, I highly recommend you do so. I’ve loved Stephanie O’Dea’s blog for years, and I have both of her cookbooks. One of her most popular recipes is Taco Soup, a super easy soup made from stuff I pretty much always have around the house. So when it came to finding a recipe this week, and I was going through my pantry on a Sunday morning, I found that I had nearly everything needed to make this soup. Then when I went to the grocery store and found 99/1 turkey on sale, I knew this week’s post was meant to be.
Yes, it’s a lot of cans. Recycle and be good for the planet. It would have been easier if my trusty one-touch can opener hadn’t broken when opening the first can. Awesome, right?
9 hours later I had dinner, plus seconds, plus 8 more meals to be stored away in the fridge and freezer. Earlier this year I wrote about how I cook big pots of something to make meal planning during the school year easier. This is definitely one of those recipes that I can make to set myself up for an easy lunch or dinner.
During lunch at work one day this week, one of my co-workers passed by me and said my lunch smelled good and asked what it was. I told and then said she should stay tuned to WandaS on Friday for the recipe. I’m becoming embarrassingly self-promotional.
Rating: For its ease, deliciousness, and the fact that it I can eat it every day for a week and not get sick of it, taco soup get 5 out 5 five cold bottles of beer. You could make it vegetarian, obviously, by just leaving out the meat.
- 2 cans of kidney beans
- 2 cans of pinto beans
- 2 cans of corn
- 1 28 oz can of diced tomatoes
- 1 14.5 oz can tomatoes and chiles
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 lb browned ground turkey or beef, if desired
- Sour cream and cheese, to garnish
- Brown meat, drain, and put in the crockpot.
- Sprinkle seasoning packets on top of meat.
- Drain and rinse the beans and add to crockpot.
- Add the entire contents of the corn and tomato cans.
- Cover and cook on low for 8-10 hours or on high for 4-5. (Note: nearly every crockpot recipe is better if you go for the longer cooking time.)
- Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.