Wednesday, March 19, 2014

One of our favorite dinners.

Kind of one of our comfort meals, the hubs and I almost think of this meal as a treat.  I make it more of the consistency of chili than soup, but this - my friends - is a pretty delish taco soup.  Here are the deets if you are interested:

Meat of your choice (pictured: 1 lb. ground beef)
Diced tomatoes with Green Chilies (2 cans)
Kidney Beans (2 cans)
Vegetarian Baked Beans (2 cans)
Diced Green Chillies (1 small can)
Onion (medium in size, chopped)
Corn (optional - 2 cans)
Taco Seasoning (1 package or to taste)

To Make:
Because I used ground beef, I had to brown the beef with the chopped onion.  In a stock pot, I added the other ingredients - diced tomatoes and green chillies, kidney beans (drained), vegetarian baked beans, diced green chillies, and taco seasoning.  I placed the stock pot on a medium-heat burner and stirred the ingredients together, adding the browned ground beef to the mixture.  Finally, I let the soup  simmer together for approximately 10 minutes or so... pretty. easy.

To Serve:
We usually add shredded cheese, sour cream, and a few Fritos on top.  Yum.

To Alter:
This soup is also a very easy crock pot meal.  When I make it that way, I add chicken breast instead of beef and put everything together in the pot at once, close the lid, and let it cook for 6 to 8 hours on low.  I did not use corn in my soup this week (pictured above), but I have used it before.  The hubs requests that I add it back into the recipe next time... but I could take it or leave it.  We also add one little can of diced green chillies to add that extra **pow!** to the dish.  So good, so very good.

Give this meal a whirl and let me know how you do... because we may just have this as our main course again next week!

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