Monday, January 12, 2015

Slow Cooker Taco Soup



Hello there…
Thanks for stopping by! 

If you are like me, 
you are also hoping for some normalcy to be restored this week.  

No holiday breaks. 
No days trapped in doors because it is something-crazy below 0. 

Just a nice, normal week of winter would be great!

Kids can be outside to play in the snow and come in
to warm up with a nice cup of hot cocoa or 
this scrumptious and hearty soup. 

Taco soup is another favorite in our house.
It received rave reviews at deer camp in the fall and 
Ryker requested it to take to school for his Holiday Open House. 

I invite you to give this soup a try for an easy weeknight meal
or maybe for the big Packer game coming up this weekend. 


Starts with 3# of ground chuck, a chopped onion and 1 tbsp of seasoning salt.

I usually go with the leaner option as my family like to top just about 
everything with cheese or maybe some sour cream!  

Have you noticed that the price of ground beef is really going up?
I am thinking of conducting a yield study to see which grade gives the best value.


Once the meat is browned, add it all to the slow cooker
along with 1 packet of Taco seasoning and 1 packet of Ranch seasoning


Then top with 1 can of black beans, 2 cans of diced tomatoes and 1 16 oz bag of frozen corn


Finally, add 4 cups of tomato juice and 2 cups of beef broth 
and give it a good stir. 

Feel free to adjust the liquids according to your preferences. 

We eat most of these soups as meals, 
so I generally keep them on the thicker side. 

Lastly, I use this as a home for any open jars of salsa or taco/enchilada sauce in the fridge. 

All to often they start to grow something furry before I get back to using them, 
so they make a great addition to this taco soup! 

After 4-6 hours on high or 8-10 hours on low, 
dinner is ready and 
this recipe will almost certainly leave you with some leftovers, 
which, as you know, are always welcome in our house!

Serve it up and top with some freshly grated parmesan cheese for a 
perfect finishing touch. 



RECIPE:
Prep Time: 20 minutes
Bake Time: 4-6 hours on high or 8-10 hours on low
Serves: 12

Ingredients:
3# of ground chuck
1 chopped onion
1 tbsp of seasoning salt
1 packet of Taco seasoning
1 packet of Ranch seasoning
1 can of black beans
2 cans of diced tomatoes
1-16 oz bag of frozen corn
4 cups of tomato juice
2 cups of beef broth 
OPTIONAL - any open jars of salsa or taco/enchilada sauce
Freshly grated Parmesan Cheese

Directions:
Brown hamburger and onion over medium heat. Add salt. 
Pour browned ground chuck into slow cooker. 
Add seasoning packets. 
Add black beans, tomatoes and corn. 
Add tomato juice and beef broth, as well as any open jars of Mexican in the fridge. 
Set the slow cooker according to the amount of time before eating.
  • low for 8-10 hours
  • high for 4-6 hours
Serve and sprinkle with freshly grated parmesan cheese for the finishing touch.