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Taco Soup

Hearty and Healthy Recipes

Don't let the word soup fool you, this is a hearty meal and hands down a favorite in my family during football season. This recipe makes a lot so it is perfect while entertaining. When making for just your own family I suggest freezing the leftovers in individual containers and make sure you label them with what it is, taco soup in this case, and a date. It is such a life saver on those days that get away from you. Just pull it out of the freezer and heat, and you have a delicious nutritious home cooked meal. It is also a great recipe to make the day before and reheat for any party or tailgate.

Feel free to play around with this recipe to your taste. If you like a lot of meat add another 1/2 lb, meatless leave it out and add extra beans. Make it hotter, milder, what ever you like. Just follow this like a guideline and you can't go wrong.

                                                  

Ingredients:

2lbs ground beef

1 green pepper diced

1 onion diced

4 cloves garlic minced

2 -16oz cans diced tomatoes

2 -16oz cans tomato sauce

1- 16 oz jar Pace Picante salsa (heat of your choosing, I prefer HOT but my kids are sallies' so I now have to use mild)

1- 16oz can kidney beans drained

frozen corn 8-10 oz

1 and 1/2 packets of taco seasoning

1- 4oz can green diced chilies

Cilantro- one bunch chopped

water

 

Optional (but is it really?): serve on top with

Shredded cheddar cheese

Tortilla chips

 

Dice up your pepper, onion and minced garlic, place in a small Off Your Rocker Pottery serving bowl and set aside.

Chop cilantro and place in a OYRP snack bowl.

In a LARGE stock pot heat up a small amount of olive oil or butter, add ground beef and brown half way, add your pepper, onion, and garlic and brown the rest of the way and let cook for another 2-3 minuets.

Add diced tomatoes, tomato sauce, salsa, kidney beans, green chilies, and taco seasoning. Add a small amount of water to each can, just enough to rinse and slosh around and add this to the soup as well. Simmer for an hour or longer.

Add the frozen corn and heat for another 15 minuets. Turn off stove and stir in cilantro, let stand for 10- 15 minutes. Serve with shredded cheese on top and tortilla chips crushed and added like crackers.

And let's not forget this WILL taste better in an Off Your Rocker Pottery bowl or oversized mug. I hope this will soon become and fall and winter staple in your home as it has in mine.

 

Lindsay Klix

Off Your Rocker Pottery

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