Taco Soup is an easy-to-prepare dish, so easy even a 5-year old can do it. And it tastes great when you want a bowl of red.
The following Taco Soup is a FishBoy favorite. They absolutely love it! And even though it’s summer time and hot and humid and buggy and sticky, I keep getting requests for this meal. Go figure.
I’ve tweaked this from the traditional Taco Soup recipe you might have seen in the past, in order to suit my family’s tastes and budget. The original called for several EXPENSIVE packaged mixes; I’ve just subbed my own spices, making it so much more affordable and much less processed.
What’s SO wonderful about this is that it cooks in the crockpot and a 5 year old can put it together for you. I open the cans, and he does the rest. How easy is that?!
Recipe: Taco Soup
- 1 pound ground beef or turkey, browned and drained
- 1 28-ounce can crushed tomatoes
- 1 can hominy, drained (optional)
- 1 can kidney beans, drained
- 1 can pinto beans, drained
- 2 cans black beans, drained
- 1 cup red enchilada sauce (we like Las Palmas)
- 1 -2 cups water (depending on how thick you like your soup/chili)
- 1 T. oregano
- 1 T. onion powder
- 1 T. dried parsley
- 1 t. garlic powder
- salt and pepper to taste
- Toppings: salsa, grated cheese, sour cream
- Combine all ingredients in crock pot.
- Cook for at least 4 hours on high. Serve with toppings.
- To freeze: cool the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.
We eat cornbread and butter with this.