As part of the series dedicated to the frugal and fabulous slow cooker, here's a new recipe shared with me recently by a couple of sassy Southern sisters. I had no idea that folks made something called "taco soup," but i was all in once we got to talkin' ingredients. despite having all the flavors we love, the Teenager turned her nose up at the name immediately. Apparently, taco is not a flavor that should be eaten in soup form. I changed the name to "fiesta soup," made a few changes and came up with this yummy (and hearty!) meal. Hope y'all like it, too. Peace, B.
PS
This tastes even better the second day over a tortilla!
PS
This tastes even better the second day over a tortilla!
You will need the following ingredients for 4 to 5 quarts of fiesta soup:
2 pounds cooked & drained ground beef, venison or bison
1 minced onion
3 chopped jalapenos (less or more to taste)
14 ounce can petite diced tomatoes
14 ounce can black beans
14 ounce can dark kidney beans
14 ounce can yellow corn
1 packet ranch salad dressing seasoning
1 packet taco seasoning
2 teaspoons cumin
1 & 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon Frank's hot sauce (less or more to taste)
2 to 3 cups beef broth
2 pounds cooked & drained ground beef, venison or bison
1 minced onion
3 chopped jalapenos (less or more to taste)
14 ounce can petite diced tomatoes
14 ounce can black beans
14 ounce can dark kidney beans
14 ounce can yellow corn
1 packet ranch salad dressing seasoning
1 packet taco seasoning
2 teaspoons cumin
1 & 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon Frank's hot sauce (less or more to taste)
2 to 3 cups beef broth
Brown the beef with the onions. Drain well. Add to slow cooker.
Add the cans of beans and vegetables including any juices in the cans.
Add all of the seasonings and the broth, stirring well to mix.
Cook on low for 6 to 8 hours.
Serve with a little shredded cheese, dollop of sour cream and a little pico de gallo on the top of each bowl. Be sure to have plenty of corn chips, too!
Add the cans of beans and vegetables including any juices in the cans.
Add all of the seasonings and the broth, stirring well to mix.
Cook on low for 6 to 8 hours.
Serve with a little shredded cheese, dollop of sour cream and a little pico de gallo on the top of each bowl. Be sure to have plenty of corn chips, too!
