Wednesday, September 25, 2013

On Our Plates: Taco Soup

Don't know why we didn't share this recipe first! It's so easy and yummy we made it for Felicity's baptism. We like tacos. We like soup. Naturally, we liked taco soup. Both girls eat it pretty well...Viv likes it with a heavy side of tortilla chips. We've started making our own taco seasoning. It's way easy and we keep all the spices on hand anyways. Probably cheaper, too, but don't plan to do that calculation anytime soon. Just make a quadruple batch and you'll be set for a few months. Two tablespoons of the homemade mix is equivalent to one taco seasoning pouch from the store.

In related news: Mommy broke the "crock" portion of the crockpot yesterday. Percy has died. Perhaps he will be reincarnated in another form if we buy a new insert. HOWEVER, we just went ahead and purchased a new crockpot that is 6 quarts instead of 4. More more more. That's the American way, right? So after heaving that crock into the trash bin and purchasing something new, we're still left with a problem. It's not here yet...and all our meals go in a crockpot...what are we going to eat? Apparently this meal freezing has a drawback: saps all meal creativity. So spaghetti it is.

On with the show.

Black Bean Taco Soup

1 lb lean ground beef
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans, drained and rinsed
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis

Brown meat and onion, drain. Let meat cool for a minute, then dump into a labelled gallon-sized freezer bag. Dump the remaining ingredients into the bag, mix together-ish, and zip bag closed. Cook on LOW for 6-8 hours if frozen or 2-4 hours if thawed. Serve with tortilla chips, cheese, sour cream, cilantro, guac, etc.

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