The other day while blurfin' (Blog Surfing) I visited one of my favorite blogs, Ingenious Inkling and Steph's Thursday Link Love, where I found this yummy Taco Soup Recipe.
WOW! Is it ever good! Here's my version. You know, I always have to tweak a recipe because I just use what's already in my cabinets. Instead of plain tomatoes, I used the GreatValue brand fire roasted, Mexican Style tomatoes and I left out the tomato sauce.
Then I made my own Pico de Gallo, it had a bit of a kick to it because I used some habinero infused garlic.
Recipe from Our Best Bites
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you'll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it's been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
WW Points: 4
Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.
Thanks for stopping by to see me today! Until next time! HUGS! :)