First off, let me apologize for my absence. I was fighting off being sick, and somehow lounging around in my pajamas, watching the food network, and working my way through a bag of mini marshmallows seemed like the better option than cooking and blogging. I’m sure you understand.
Sickness and marshmallow tummy aches aside, I’ve been slacking. I didn’t come up with a great theme for this week, so I let my freezer direct what direction I would take. And when you have 2 pounds of ground turkey to use up, you fire up the crock pot and make something fun!
Hence, taco soup.
I will preface by saying that “taco soup” is essentially watery chili. The next time I make it, I want to increase the amount of liquid so that it’s even more of a soup, because the flavors in the broth were phenomenal, and by far the best part.
You will need:
Recipe from A Year of Slow Cooking
- 2 cans of pinto beans
- 2 cans of kidney beans
- 2 cans of corn
- 1 large can of diced tomatoes
- 1 can tomatoes and chiles
- 1 packet taco seasoning
- 1 packet ranch dressing mix
- 1 lb browned ground turkey or hamburger (I used almost 2 lbs)
- 1 jalapeño (optional)
- All the dressings for tacos: Sour cream, shredded cheese, tortilla chips, etc
Start by browning the ground meat, draining the fat and adding the meat to your crockpot. Dump contents of seasoning packets on top of the meat.
Drain the beans and throw them in the crockpot too. Finally, add the entire contents of the corn and tomato cans (don’t drain!), and stir. I threw in some diced jalapeños for some extra heat, but go ahead and leave them out if you don’t like them.
Cover and cook for 8-10 hours on low, which lends itself perfectly to being cooked while you’re at work. And because the prep is mostly opening cans and dumping them into the pot, it’s easy enough to assemble the night before and pop into the fridge, to save time in the morning. Alternatively, you could cook it on high for 4-5 hours, but soups tend to do better the longer you cook them.
Serve topped with cheese, sour cream, and some tortilla chips for scooping up the chunky bits 🙂
I loved this recipe because it was hearty and had great flavor. I will admit it was a little ambiguous, as if it couldn’t decide whether it wanted to be a soup, a chili, or a sort of dip. It worked as all three, but as I mentioned above I’d be interested in bumping up the amount of liquid in it, to really accentuate it as a soup. So far the only liquid it had was from the corn and the tomato cans, but if I added a few cups of water it might help make it more soupy.
It tasted great reheated the next day, but most of the liquid had disappeared by then, and it really had become a chili. A delicious chili, but maybe one with too many beans. The texture of beans really creeps me out, I don’t know why.
So to recap:
1. I’m sorry for not blogging for 2 weeks, and I sucked at picking this weeks theme. There isn’t really one.
2. This chili/soup/dip is delicious and super easy to make.
3. Next time I make it I’m going to water it down more to make it more of a soup than a chili.
4. Beans creep me out.