Taco Soup is an easy-to-prepare dish, so easy even a 5-year old can do it. And it tastes great, especially when you make it without the packets of junky mixes.
Some days you just don’t want to cook. You want to eat, to be sure. But, cooking? No way, Jose.
However, in the life as Mom, the days when a mom is automatically excused from kitchen duty are few and far between. One can only have so many babies and root canals, if you know what I mean.
There is a solution, though, and it does not involve any anesthesia whatsoever.
It’s called becoming a kitchen supervisor.
Yes, you guessed it!
Teach your children to cook and with a little supervision on your part, you can practically put your feet up.
The Taco Soup Recipe Your 5-Year Old Can Make
Such is the case with the following Taco Soup recipe, a FishBoy favorite. All kids absolutely love it!
Except those who shun beans altogether, and I don’t really understand those kids.
But, bean-haters excluded, this is your ideal Kids-Can-Cook and Kids-Will-Love kind of recipe. Even in the heat of summer when it’s hot and humid and buggy and sticky, you will get constant requests for this meal.
Chances are you’ve already encountered a handful of Taco Soup recipes. And those, my friend, usually call for several EXPENSIVE packaged mixes full of crap ingredients.
In addition to making this recipe kid-friendly, I’ve also eliminated the packets of junky mixes. You’re welcome!
I’ve tweaked the traditional Taco Soup recipe you might have seen in the past, in order to suit my family’s tastes and budget, subbing a blend of bulk spices, making it so much more affordable and much less processed.
But what’s the MOST wonderful part of this Taco Soup Recipe is that it cooks in the crockpot — and a 5-year old can put it together for you. You open the cans and help him cook the meat, and he does the rest. How easy is that?!
Psst. if you cook a bulk batch of hamburger and stash it in the freezer, you’ll have even less to do!
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Ground beef is your big ticket items here. Stock up when you see a good sale.
- Cook your own beans. It’s super cheap to cook beans at home.
- Make your own enchilada sauce. The traditional sauce is nothing more than ground chiles. Make your own that is better than what you’d buy in the can.
- Shop at ALDI. When I’m not of the mind to cook my own beans, I buy our canned beans by the case at ALDI. They are the cheapest deal in town and I love the convenience of opening a can. ALDI also has great prices on produce.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- slow cooker – the ultimate in “set it and forget it” cookery
- can opener – find one that’s easy on the joints
- skillet with lid – love this one for its perfect size
- 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
- 1 to 2 cups water depending on how thick you like your soup/chili
- 1 tablespoon oregano
- 1 tablespoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- salt and pepper to taste
- Optional toppings: salsa shredded cheese, sour cream, avocado, chopped cilantro, sliced black olives
- 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.