September 15, 2014

Taco Soup Recipe

My mom has fibromyalgia. Last weekend she and my stepfather came to visit for the first time in a couple of years. During their visit, I wanted to provide gluten-free meals to show her it can be done, and tastily.  Knowing we'd be making applesauce during Saturday, I opted for taco soup for dinner as an easy slow cooker meal.

The taco soup was a huge hit (both with our children and with our company). This recipe comes from my friend, though not on her blog. She served this to our family when we were guests for dinner. I quickly asked for the recipe when all of us enjoyed it. I loved that the beans' flavor is disguised in it. Taco soup is the only recipe I make with beans. I should also mention Dorie calls this Santa Fe soup, but I need to keep it simple.


Taco Soup


by ThisSimpleHome.com
Prep Time: 5
Cook Time: 3-8+ hours
Keywords: slow-cooker gluten-free
Ingredients (8+ servings)
  • 1 lb. cheddar cheese, sliced or cubed (Velveeta may be used)
  • 1 lb. ground meat, browned, drained, and rinsed
  • 1 can corn, 15 oz. size, undrained (or frozen corn, 12-16 oz size)
  • 1 can kidney beans, 15 oz. size, undrained
  • 1 or 2 cans diced tomatoes, plain, 14.5 oz size
  • 2 T. dry taco seasoning or packet
Instructions
1. Prepare a large slow cooker with cooking spray or oil.
2. Combine all ingredients in slow cooker. Cover.
3. Cook on high for 3 hours or low for a longer amount of time (as schedule allows. If cooking for longer than 3 hours, stir occasionally.
4. Serve with tortilla chips to scoop and eat the taco soup.

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Please Note:
Cheese. I have prepared taco soup with Velveeta and cheddar. Velveeta likely melts better, but I didn't notice a difference with cheddar. I prefer cheddar because it's real cheese, and I have it on hand.
Corn. I have prepared this with both the frozen and canned corn. Both work well.
Tomatoes. My friend's recipe calls for two cans of tomatoes. We aren't huge fans, so I only use one. I'm sure you could also dice your own tomatoes.
Tortilla chips. Consider having two bags of tortilla chips on hand for this recipe.
I hope you'll give taco soup a try. It's delicious and fun to eat...and quite healthy! We have also served it with cornbread and, most recently, johnny-cakes (from the my new blog Little House Companion) though the tortilla chips are enough.

~ Annette
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9 comments:

  1. So no water added? It looks kind of like chili

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    Replies
    1. Hmm. I don't like chili...or at least I don't think I do. But it does have that same consistency. Maybe I need to try some chili this year. :) Maybe I do like it.

      No water added...just don't drain the canned stuff.

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  2. I out Ranch dressing mix in mine, too, as well as different kinds of beans (black, red, pinto, kidney, etc.). In fact, I have some of this in the refrigerator now! :)

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  3. Oh, and I also usually make it vegetarian.

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  4. Yum! It looks like it would be good on a cold day too.

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  5. (I also use Rotel tomatoes.)

    Ok, I'll stop now. ;)

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  6. Hopping here from Treasure Box Tuesday and following! Looks so yummy! I will definitely be trying this. Blessings to you and yours! Marie

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  7. Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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