Wednesday, October 30, 2013

Crockpot Taco Soup

image credit

I'm taking ya'll with me as I seek to expand our regular menu selections. Last time it was Garlic Cheddar Chicken, which my husband declared a restaurant-quality meal.

Last night we tried Taco Soup, which I loved and even had for lunch today. But let me warn you...it's mighty spicy! Try decreasing the cumin to make it more child-friendly.

There are a couple packaged-food items included in this, but below the recipe I'll give you whole-food friendly substitutions for those.

Crockpot Taco Soup

Ingredients

1 pound ground turkey (93/7 lean; or ground beef)

1 packet ranch dressing mix (I will substitute for you below)

1 packet of taco seasoning (substitution below)

1 can corn (I used a whole bag of steamed corn)

1 can of diced tomatoes, not drained

1 can of tomato sauce

1 can of Rotel (a salsa-like tomato and onion mixture found in the mexican section)

1 can of water

2 cans of beans, not drained (I used 1 can black beans, 1 can pinto beans)

1 T cumin

2 tsp. minced garlic

Procedure

1. Brown the meat a little, and then add the garlic and cumin to blend the flavors.

2. Dump meat mixture in the crockpot with all the other ingredients and cook on low for 6-8 hours (or simmer in soup pot for one hour). It will look like chili to you, but really, it comes out as a unique soup.

Yeah, it's that easy!

I had never used Rotel and it took time for me to find it in the store, but Walmart did have it. I don't know if that made it so fiery, or the cumin, but if you find it too spicy, you can reduce one or the other.

I served with grated cheese to cut the spiciness, and with honey cornbread. You could serve with cheese quesadillas, or homemade bread, or tortilla chips.

I suggest vanilla ice cream with berries on top for dessert, to wash away the spiciness, too.

Okay, now for the substitutions:

Homemade Taco Seasoning Mix (Store it and use for every recipe calling for taco seasoning mix. Use 2 T per 1 pound of meat. I usually triple the batch for greater convenience, but these measurements are for a single batch.)

2 T chili powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. red pepper flakes

1/2 tsp. oregano

1 tsp. paprika

1 T cumin

2 1/2 tsp. salt

2 tsp. pepper

Ranch Dressing Mix (Makes 1 T; use for recipes calling for 1 packet of Ranch dressing mix)

1 tsp. dried parsley

3/4 tsp. pepper

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. dried thyme


Honey Wheat Cornbread (the wheat and honey make this delicious)

Ingredients

1 cup whole wheat flour

1 cup yellow cornmeal

1/4 cup white sugar

1 T baking powder

1 cup milk (I use the kids' 2% milk, but I've seen similar recipes written with 1 cup heavy cream instead of milk)

1/4 cup vegetable oil

1/4 cup honey

2 eggs, lightly beaten

Procedure

1. Preheat oven to 400 degrees. Lightly grease a 9x9 inch baking pan.

2. In large bowl, stir together flour, cornmeal, sugar, and baking powder. Make a well in the center, and add the milk, oil, honey, and eggs; stir to combine. Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean.


* Image credit given above is for a good picture of taco soup, and shows ideal garnishes, but I didn't get this recipe at that sight. The recipe shown at that sight sounds equally good, though, and is for a larger batch.
 

4 comments:

Terri H said...

I make almost the same thing, but without the Rotel. That is probably where your extra heat is coming from. Substitute a can of diced tomatoes instead.

Christine said...

Thank you, Terri. My taco mixture is medium hot, so that added fire too.

Beth said...

That looks good. I love cooking with Rotel.

Tesha Papik said...

Oh this sounds really good that you for posting it. I will be trying it soon!