Monday, September 16, 2013

Mom's Taco Soup

Disclaimer: this dish is NOT paleo. :) 

I mentioned yesterday that I made taco soup for our football party Saturday. I kept in warm in the crockpot all day, and almost the whole two batches were eaten! 

Of all the recipes I've shared, I have probably shared this one most. It is one of my favorite recipes that my Mom makes... I used to request it often when I was home from college.

It is SO easy to make! It is perfect for fall/winter and perfect for feeding a crowd.

Here is what ya need:

1 lb. ground beef
1 packet taco seasoning
1 can black beans
2 cans kidney beans (I do 1 can of light and 1 can of dark)
1 can whole kernel corn
2 cans Rotel
1 can of stewed tomatoes

Cook the ground beef with the taco seasoning until brown. Add all of the ingredients in a large pot. (Do not drain any of the cans... add liquid and all.) Cook on med-high heat until heated through and bubbly. Turn the heat to low and simmer for an hour or more, stirring occasionally to make sure nothing is sticking to the bottom. Serve over Frito scoops and top with cheese and sour cream. 
*Before adding them into the pot, I took the stewed tomatoes, one can of rotel, and 2 cans of beans and put them in a large bowl. I used my immersion blender to blend them up then added this thick mixture into the soup. For those of you who don't like chunks of tomato, I recommend this for sure! It also makes the whole soup thicker, which I love! 

1 comment:

  1. And it's better the second day :)
    I always make it for parties a day ahead of time to let the seasons marry!