Tuesday, January 27, 2015

Taco Tuesday: Taco Soup

My kids often want "Taco Tuesday" and while I don't mind to oblige them a couple times a month, I like to look for variations of traditional tacos to keep dinner from getting monotonous and boring. One of my favorite Taco Tuesday alternatives is Taco Soup! It's a good hearty soup for the winter months too!


Ingredients
  • 1 lb Ground Beef
  • minced garlic
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1-2 cans diced tomatoes
  • 1 can of whole kernel corn or 1 bag frozen corn
  • 1 can black beans
  • 1 can kidney beans
  • 1 can pinto beans, drained and rinsed
  • Taco Seasoning--packets or homemade--to taste
  • approx. 2 cups Beef Broth (or water)
  • Toppings:  cheese, sour cream, etc

The Process
I brown the ground beef in a large pot with some of the onion and garlic, and then drain it.  Next I saute the minced garlic, bell pepper and onion.  I dump the meat, all beans, tomatoes, corn, and pepper/onions all together in the pot.




I sprinkle with taco seasoning.  This is a good place to adjust the heat if you want it.  Use Rotel for canned tomatoes and/or spice up your homemade taco seasoning.  Whatever you like.  I keep mine on the tamer side, at husband's request, and also for the kids.  Stir everything together.  Next I add the liquid until it reaches the right consistency, and bring to a boil.  I let it simmer for about 15 minutes or so, until the peppers are tender.



Serve it up however you like!





Simplified Directions
  • Brown the ground beef in a large pot with a little onion and garlic.  Drain well.
  • Saute bell peppers and onions
  • Return beef to pot and add tomatoes, corn and beans
  • Add taco seasoning and stir thoroughly 
  • Add liquid as needed
  • Bring to a boil, then reduce heat to low and simmer about 15 minutes until heated through
  • Serve with favorite toppings

The best thing about this recipe is its versatility.  You can add {or remove} virtually any ingredients you want.  Change the heat factor.  Use canned or home frozen corn, or canned tomatoes.  Use whatever beans you want or have on hand.  One time I made this, I specifically chose the recipe because I had leftover pinto beans from a beans/cornbread dinner and wanted to use them up!

You can also serve it so many ways.  My husband loves tortillas cut into small strips and fried up to serve on top.  For my non-soup loving kiddos, I use a slotted spoon to strain the liquid and add the "taco filling" to a tortilla or sprinkle on chips to make Nachos Supreme as Elliott calls it.  If I do that, I just add a little shredded lettuce, cheese and sour cream and they are happy.

This way, they get Taco Tuesday, and the husband and I get something different!






Try a New Recipe Tuesday



©2011-2015 Mom’s Heart.  All rights reserved.  All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author.  http://www.moms-heart.com

4 comments:

  1. I l-o-v-e Taco Soup and this looks delish!

    ReplyDelete
  2. Thanks ladies, this is one of my favorite dishes!

    ReplyDelete
  3. This looks amazing! We love tacos and taco salad here, but have never tried soup. I am now inspired! :-) Thanks for linking up with "Try a New Recipe Tuesday." I hope you can join us again this week. http://our4kiddos.blogspot.com/2015/02/try-new-recipe-tuesday-23.html

    ReplyDelete