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 drain both cans first)
2 – 3 cups potatoes, diced (I use 8 cups for a double batch)
7 oz. can of diced green chilies
1 package Taco seasoning (I use my homemade version)
1 can (about 15 ounces) diced tomatoes
1 can condensed cheddar cheese soup
2 tbsp. beef broth concentrate such as “Better than Bouillon”
1 can (about 4 ounces) sliced black olives
Directions:
In a large pot combine water and potatoes and bring to a boil. Simmer 20 minutes. Add green chilies, corn, taco seasoning, tomatoes, and cooked ground beef & onions. 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
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
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.
ReplyDeleteThank 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. :)
DeleteI 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.
DeleteThat is good to know, Fiesta. Thank you. I will definitely give this one a try. :)
DeleteYum, I like the idea of potatoes added. My recipe doesn't call for any.
ReplyDeleteThank you, Shara. They do add to the goodness. :) lol
DeleteThat 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.
ReplyDeleteSounds good, Lili. You'll have to let me know how it turns out. :)
DeleteThat looks really good!
ReplyDeleteThank you, Carol. :)
DeleteBelinda 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!!
ReplyDeletePlus I love a good meal at home with loved ones more than anything in the world.
-Nico
www.SatinandSalt.com
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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