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

Chipotle Lime Grilled Shrimp Tacos

A while back I made homemade flour tortillas, but what I haven’t shared with you is what we else we made to go with the tortillas. The shrimp tacos were so yummy! The chipotle chili gave the shrimp a little bit of heat, but not overly strong. The addition of the corn and black bean salsa really added to this dish and helped to give the tacos a Tex-Mex flavor. The best part about this meal to me was being able to get two meals out of it. My hubby and I had no problem eating all the shrimp, but we did have some of the salsa left over. With homemade tortillas and a tasty salsa, I knew we would make quesadillas the next night and that is exactly what we did! Using some left over white cheddar cheese, I put together a quesadilla that was just as good as the shrimp tacos.

Chipotle Lime Grilled Shrimp

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1 chipotle chili in adobo, chopped

1 tablespoon olive oil

1 teaspoon cumin

1 tablespoon brown sugar

1 lime (juice and zest)

2 tablespoons cilantro, chopped

1 lb. shrimp, peeled and deveined

Combine all ingredients in a bowl and let marinate for 20 minutes.

After 20 minutes, skewer the shrimp.

Place oil on the grill grate and grill the shrimp until cooked, about 2 to 3 minutes per side.

Corn and Black Bean Salsa

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon white sugar

1/2 teaspoon ground black pepper

1/2 teaspoon cumin

2 tablespoons cilantro, chopped

15 oz can black beans, rinsed and drained

15 oz can sweet corn, drained

1 red pepper, diced

1 jalapeno, seeded and chopped

2 green onions, sliced

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, and cumin.

In a medium bowl, stir together black beans, red pepper, jalapeno, green onions, and corn. Toss with vinegar and oil dressing and garnish with cilantro. Cover, and refrigerate.

Source adapted from: My Baking Addiction, originally from Closet Cooking