Friday, January 25, 2013

Taco Soup


This recipe for Taco Soup comes from the Get Rich Slowly website. I made a big batch of this soup on Tuesday evening after work and school and we've been eating this for the past three days. I actually made a double batch of this recipe and in the end my 12 quart stockpot held about 6 quarts of this soup. Here is the recipe along with some tweaks (my changes are in red) that I made.


Taco Soup

Ingredients:
1 pound ground beef, browned and drained
2 large yellow onions, diced and cooked with ground beef
7 cups water (or use beef broth and omit concentrate below)
1 can (about 15 ounces) corn kernels (I drained both cans first)
2 – 3 cups potatoes, diced (This is not enough potatoes, so I used about 8 cups for a double batch)
7 oz. can of diced green chilies (I omitted this because I used a generic can of Rotel in place of one can of tomatoes)
1 package Taco seasoning (I used my homemade version)
1 can (about 15 ounces) diced tomatoes (I used one can of Rotel and one pint size jar of my homegrown/home canned tomatoes)
1 can condensed cheddar cheese soup (This is the Campbell's Cheddar Cheese Soup - I picked this up on sale last week for 99¢ per can and is much cheaper than an 8 ounce block of cheddar cheese)
2 tbsp. beef broth concentrate such as “Better than Bouillon” (I just used regular beef bouillon)
1 can (about 4 ounces) sliced black olives (I use more than 4 or 8 ounces as we love black olives and I buy them inexpensively in the Institutional size cans from Sam's Club)

Directions:
In a large pot combine water, corn, and potatoes and bring to a boil. (I just boil the potatoes with the water and add the corn later just long enough to heat through. There is no reason to boil the corn with the potatoes.)
Simmer 20 minutes.
Add green chilies, taco seasoning, tomatoes, and cooked ground beef & onions. (I browned the ground beef in my skillet along with the onions and then I added the tomatoes and taco seasoning. After the potatoes were done I added those to the ground beef mixture.)
Simmer 15 minutes more.
Add cheese soup, olives, and beef bouillon.
Simmer 5 more minutes.
Makes 10-12 two-cup servings. 

Here is what my portion looked like in my soup mug:





I've been using this recipe for the last five years and it has become a tried and true family favorite. I love making a big batch of something early in the week and then being able to eat on it all week long.  It is definitely a money saver when you don't have to cook all week, but simply have to reheat something.

Belinda
© Belinda Richardson and Frugal Workshop, 2011-2013.
“Use it up, wear it out, make it do, do without

12 comments :

  1. Looks yummy Belinda. Have you considered freezing some of it in freezer safe mason jars so you do not tire of it? That is how I do mine and on days when I am way too tired too cook, like today, I just took the soup out.

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    Replies
    1. Thank you, Fiesta. I thought about that, but wasn't sure how it would turn out since it had potatoes in it. I might try one small batch just to find out. :)

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    2. I also freeze baked potato soup and it does well I make my own spaghetti sauce since I have to add sugar to it to cut down on the acid and I make about 12 jars that last about 6 months.

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    3. That is good to know, Fiesta. Thank you. I will definitely give this one a try. :)

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  2. Yum, I like the idea of potatoes added. My recipe doesn't call for any.

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    Replies
    1. Thank you, Shara. They do add to the goodness. :) lol

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  3. That looks delicious and warming on a January evening! I'd have to make it without the cheese soup, but could sub a soy-based white sauce instead. I'll give it a try.

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    Replies
    1. Sounds good, Lili. You'll have to let me know how it turns out. :)

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  4. Belinda I am continually inspired each time I visit! I love the flavors of tacos and I find that soups are a great way to stretch your dollar! I really must try this recipe but I may use chicken stock (whenever I bake a chicken I make broth out of the bones and keep it in the ice box) and the fiesta cheese campbell's soup! You are talented at saving a buck and eating really well!!

    Plus I love a good meal at home with loved ones more than anything in the world.

    -Nico

    www.SatinandSalt.com

    ReplyDelete
    Replies
    1. Thank you, Nico. I recently saw that Campbell's Fiesta Cheese soup. That would make a good addition! This kind of soup fit the bill here this week with the cold and rainy weather we've had.

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