black beans

Taco Soup
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Taco Soup

Taco Soup

I bet you have a recipe for Taco Soup.  This version is a blend of several recipes I have tried over the years.  Being snowed in for 3 days, not used to this, I am making several kinds of soup.   I will share the other recipes in other posts, one with hot turkey sausage, white beans and some spinach.  I made the Taco Soup first because it is really easy and it takes no time to brown the meat and dump it all together in the crock pot.  Hours later the house was smelling delicious and I was one “joyful cook” because dinner was done.  Even if you don’t use this recipe get yours out and make a pot of Taco Soup. ( why do kids love anything taco?)  I would love to hear your variations please leave a comment at the bottom of the post.  Enjoy!

 Optional: Top with sour cream, cheddar cheese and jalapeno.  

 It will be “The Best You Ever Made”

 

Taco Soup

Delicious and easy to make. Brown meat and put all ingredients into Crock Pot
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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs ground beef
  • 1 can kidney beans Drained
  • 1 can black beans Drained
  • 1 can pinto beans Drained
  • 1 package taco mix
  • 1 can Rotel tomatoes and chilies
  • 2 cans diced tomatoes Use Fire Roasted tomatoes to make it spicy
  • 1 can corn Drained
  • 1 package original ranch dressing mix
  • 1 medium onion chopped
  • 2 cups water

Method
 

  1. Add ground beef and onion to skillet and cook until no longer pink.
  2. Open and drain all the beans and corn
  3. Dump in the crock pot, meat, beans, corn, and tomatoes
  4. Add to crock pot, 2 cups of water and the dry mixes (ranch and taco).
  5. Stir and cook on high for at least 2 hours–low heat for 4 hours

Notes

Serve with sour cream, shredded cheese and chopped jalapenos
Freeze any left overs in freezer safe containers.  Better still double the recipe and make sure you have some for freezing.  Always a good thing to have lunch/dinner ready in the freezer. 
 It will be “The Best You Ever Made”   Enjoy!
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Southwest Black Bean Chili

 

Bowl of Black Bean Chili and cornbread

 

This is really a quick to make rich flavored Chili and one of my favorites  And who doesn’t need a quick meal? The beef broth and Italian Sausage makes it different from your everyday chili.  Serve it with toppings such as shredded cheese and sour cream.  To complete the meal add some hot out of the oven cornbread.  I like to mill corn and kamut grains to make whole grain cornbread. But, that is another Tidbit to Share with you for another day. Your family will ask for this yummy chili time and time again guaranteed.  Enjoy!!!

 

 

 

Italian Sausage
Italian Sausage with casing on.
Italian Sausage showing casing removed
Italian Sausage showing casing removed.
Chili simmering to blend seasonings
Chili simmering to blend seasonings.

 

Tidbit Tip: Be sure to remove the casing from the sausage so you can crumble it.  If the recipe calls for pieces of sausage you would leave the casing on and slice the sausage. 

Southwest Black Bean Chili

Southwest Black Bean Chili

Full flavored beef broth Chili with black beans
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Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1/2 pound Chorizo or Italian Sausage I use Chicken Italian Sausage
  • 1 medium onion, chopped
  • 1 14 1/2 can beef broth
  • 2 15 oz cans black beans, drained
  • 2 15 oz cans Pinto beans, drained
  • 2 15 oz cans tomato sauce
  • 1 tablespoons chili sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

Method
 

  1. Remove casing from sausage and discard
  2. Crumble sausage. Cook sausage and onion in large saucepan over medium heat for 5 to 8 minutes our until onion is crisp-tender.
  3. Stir in remaining ingredients, mix well. Cook 10 to 15 minutes or until thoroughly heated and flavors are blended, mixing occasionally.

Notes

Serving ideas:  Garnish with finely grated sharp cheddar cheese.  Add warm rolls or cornbread and a salad to make it a great meal.
Tidbit Tip:  If you want it hotter use more chili powder, increase to 2 tablespoons.  You can also add 2 (4oz) cans chopped green chiles.
This chili is delicious the next day and freezes really well.  I always double the recipe, some for now and some to share or freeze.   Spread some joy and treat a friend or neighbor to some delish different kind of chili.  I hardly make traditional chili any more, my family really enjoys this recipe so much.  “The Best I Ever Made”