Thursday, August 30, 2007

Slow Cooking Thursday for August 30


As you’ll quickly see, this can be made in less than half an hour on the stovetop. But I have often made this in the crockpot, and it works beautifully.

TACO SOUP

1 1/2 pounds ground beef (or use less -- even as little as 1/2 lb.)
1/2 cup chopped onion
1 can (28 oz.) crushed or diced tomatoes
1 can (14 oz.) kidney beans, not drained
1 can (17 oz.) whole kernel corn, not drained
1 can (8 oz.) tomato sauce
1 package taco seasoning
1 to 2 cups water
Shredded cheddar cheese
Crushed tortilla chips

Brown beef in large heavy kettle or Dutch oven; drain off any fat and add onions. Cook until onions are tender. Add remaining ingredients except cheese and chips; simmer for 15 minutes. Ladle into bowls; top with shredded cheese and crushed tortilla chips, to taste.

Yield: 4-6 servings.

This simple recipe has been a lifesaver for me so many times. Very often, after browning the beef and onions, I combine all the ingredients in a crock pot and cook the soup on low for several hours. This was a standby meal during the years our kids were at boarding school, when we had to eat quickly after church and then get the kids back to school on Sunday afternoons.

4 comments:

  1. This soup probably tastes even better when cooked in the slow cooker; gives the flavors more time to blend.

    Yum! These breakfast recipes are making me so hungry! Guess I'd better go eat.


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  2. Oh yum, it sounds wonderful :)

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  3. Anonymous2:20 PM

    This looks good. Thanks for sharing.


    MJ

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  4. Hi ladies,

    Thanks for stopping by my kitchen table! Hope you do try this soup and that you enjoy it. I substitute my own homemade taco seasoning for the mix in this recipe and that probably makes it even better; the recipe is here on my blog somewhere. You can do a search of my blog to find it if need be.

    Have a wonderful weekend, everyone!

    God bless,
    Mrs.T

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