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 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

12 comments :

Betsy said...

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.

Anonymous said...

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

Belinda said...

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. :)

Belinda said...

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

Lili Mounce said...

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.

Belinda said...

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

CTMOM said...

That looks really good!

Unknown said...

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

Belinda said...

Thank you, Carol. :)

Belinda said...

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.

Betsy said...

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.

Belinda said...

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

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