If it's Fall, it must be Taco Soup Time
I love NFL football so the last thing I want to do is spend my Sunday afternoons cooking rather than watching the games on the NFL Redzone. I now call them my "Slow Cook Sundays." One of our favorite Sunday dishes, Taco Soup, is not actually a slow cook recipe but I do let it simmer in the crockpot for a few hours. My husband got this recipe at a local Weight Watchers meeting many years ago...and I have no idea where or who it came from. The sheet of paper with the recipe on it is pretty tattered and covered in food stains. At one point I thought I had lost the recipe, but after a little digging I was able to locate it. All of this made me realize I needed to have this recipe in a more permanent location. The original recipe has been changed over the years to suit my family's taste so I will include both versions since they are both very good.
1 lb ground turkey or ground beef (I have used both and it is delicious with either one)
1 medium onion chopped ( I often cheat and use the frozen chopped onions!)
2 (15 oz) cans diced tomatoes (I use petite diced because my kids don't like chunky tomato pieces)
1 (14-15 oz can) pinto beans ( or kidney beans or the kind that I think is the best, the tri-bean blend)
1 can chili no beans
8oz Velveeta cheese (cubed)
Brown the meat and diced onions. (Make sure it is cooked thoroughly)
Put the meat/onion mix in the crockpot.
Next, add all the canned ingredients (DO NOT DRAIN ANY OF THE CANS)
Cook on low for 2-3 hours
Add the Velveeta
Soup is ready to eat once the cheese has melted (about 30 minutes)
Serve with sour cream and your choice of tortilla chips!
Taco Soup (Middleton version)
1 medium onion chopped ( I often cheat and use the frozen chopped onions!)
2 (15 oz) cans diced tomatoes (I use petite diced because my kids don't like chunky tomato pieces)
1 (14-15 oz can) pinto beans ( or kidney beans or the kind that I think is the best, the tri-bean blend)
1 can chili no beans
8oz Velveeta cheese (cubed)
Brown the meat and diced onions. (Make sure it is cooked thoroughly)
Put the meat/onion mix in the crockpot.
Next, add all the canned ingredients (DO NOT DRAIN ANY OF THE CANS)
Cook on low for 2-3 hours
Add the Velveeta
Soup is ready to eat once the cheese has melted (about 30 minutes)
Serve with sour cream and your choice of tortilla chips!
Yep, it doesn't get much easier than that :0 And, don't be surprised if your kids ask for this EVERY Sunday!!
Taco Soup (original version)
1 1/2 lbs lean ground turkey
1 med onion, chopped
1 can diced tomatoes with green chiles
3 cans mexican stewed tomatoes
2 cans pinto beans
1 can chili no beans
1 lb velveeta cheese (cubed)
Sour cream, as much as desired
Serve with tortilla chips
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