Thursday, September 22, 2011
Tis the season for soup and I'm branching out. The only thing I made prior to this was chilli and potato soup. This past week, I tried taco soup (in the crock pot of course). I had to do a bit of tweaking due to kiddos picky eating. The original recipe can be found here.
Here's all you need:
1 pound ground beef
1 (15 ounce) can kidney beans with liquid
1 onion chopped (I had to use minced onion)
1 (15 ounce) can whole kernel corn, w/ liquid
1 (16ounce) can chili beans, with liquid
1 (8) ounce can tomato sauce
2 cups water
1 package taco seasoning mix
Now, here's where I did most of the tweaking. The recipe calls for 2 (14.5 oz) cans peeled and diced tomatoes and 1 (4 oz) can diced green chile peppers. Now, I know my family will not eat that. We don't like cooked tomatoes and the kiddos don't like "spicy". So, I used a can of tomato soup for the tomato flavor and just a pinch of red pepper flakes.
In a medium skillet, brown the ground beef ( I put the minced onions in here), drain, and set aside.
Place all the ingredients in the crock pot and cook on Low setting for 8 hours.
The kiddos and I ate it just as pictured. However, hubby added cheddar cheese and sour cream to his. Great soup for the fall season and cooler weather.