Taco Soup

 

The colder weather has started my craving for all things soup. This recipe is one of my favorites because it not only tastes great, it is super easy to make and throw in the Crockpot. I like to make a batch of cornbread to either serve on the side or to crumble in the soup. All the flavors that you love about tacos are present in the soup with the added flavor of beer, which actually helps bring in even more flavor. For those that are not fond of using alcohol, you can substitute chicken broth or I’m told there is such a thing as non-alcoholic beer. This recipe yields about 16 cups, which means plenty leftovers for lunch throughout the week, but you could also cut the recipe in half for a smaller serving size. I also recommend trying the homemade taco seasoning I posted yesterday instead of purchasing a store bought seasoning packet.

Taco Soup

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1 1/2 lb ground beef

1 cup red onion, chopped

7 teaspoons homemade taco seasoning

1 (1oz) envelope Ranch-style dressing mix

2 (15.25oz) can whole kernel corn, undrained

1 (16oz) can pinto beans, undrained

1 (15oz) can black beans, undrained

2 (10oz) cans chili-style diced tomatoes with green chilies, undrained (I used Rotel tomatoes)

1 (12oz) can light beer (you can substitute chicken stock if you prefer not to use alcohol)

1 1/2 cup water

Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro

Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink, drain.

Combine meat mixture, taco seasoning, ranch-style dressing mix, corn, pinto beans, black beans, tomatoes, beer, and water in a 5 1/2 quart slow cooker.

Cover and cook on Low 5 to 6 hours. Serve with desired toppings.

Source: Southern Living Slow-Cooker Cookbook, Oxmoor House, Inc, 2006

One Year Ago Today: Sweet Potato a la carte