LynnTable of Contents
Taco Soup is one of the many winter comfort foods that we make that seem to be a perfect fit with the chilly weather outside.
I am still trying to scale things down from cooking for a small army to cooking for two. This is no easy task for me because cooking for all of us when the kids were growing up is just something that came naturally to me.
When I made this batch, it fed me and the hubbs twice, and there was still some left. Looks like I have some more scaling down to do, but this works for now!
WHAT’S IN IT
Living in rural Alaska (rural as in, still on the road system), the choices for meat usually include wild game or grass-fed beef from one of our local farms. Then there is the option of mystery meat from the grocery stores in the city, but we avoid that as much as possible.
Depending on what I am in the mood for, and what meats we have in the freezer is what determines what kind of meat that goes into most of what I cook.
This soup is no exception.
For those of you that do not like wild game, or cows that have come right off the farm, that is okay. I am not here to judge your grocery store mystery meat, so please don’t judge what’s in my skillet or grill.
This particular batch was actually made with beef that was butchered not long ago. We picked it up at our favorite local country store. You cannot get that kind of “grass-fed” beef at a big box store, I promise!
I have thought about trying this with chicken for years. When I do, I will come back and update this and let you know what we thought about it.
The meats that I have cooked my Taco Soup with include beef, venison, and moose. I added caribou to the recipe card because I know it will work just as well with our taste buds.
Grab the ingredients that you need now, and get ready to start putting this yummy goodness together.
INSTRUCTIONS
Cook the meat, garlic, and diced onion together in a skillet until done. Drain off the extra fat when the meat is cooked through, if necessary.
Add this to your slow cooker. Next, you’ll want to add your corn, beans, tomatoes, broth, salt, pepper, red pepper, chili powder, cumin, dressing mix and taco season.
Mix everything well, put the lid on your slow cooker and set it to low. Cook for 6-8 hours.
Once the cooking time is up, gather your bowls, tortilla chips, sour cream, cheese, and salsa.
I like to drain the extra juices off of mine, but you don’t have to!
Equipment
- Slow Cooker
Ingredients
- 1 pound beef moose, caribou or venison
- 1/2 cup onion – diced (One medium onion is fine)
- 1 tablespoon minced garlic
- 1 cup of corn
- 1 can kidney beans drained & rinsed
- 1 can black beans drained & rinsed
- 1 can diced tomatoes
- 1 cup of beef broth
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/8 teaspoon red pepper or to taste
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 3 tablespoons Hidden Valley Ranch Seasoning & Dressing mix
- 3 tablespoons taco seasoning
Instructions
- Cook the meat, garlic, and diced onion together in a skillet until done. Drain off the extra fat when the meat is cooked through, if necessary.
- Add this to your slow cooker. Next, you’ll want to add your corn, beans, tomatoes, broth, salt, pepper, red pepper, chili powder, cumin, dressing mix and taco season.
- Mix everything well, put the lid on your slow cooker and set it to low. Cook for 6-8 hours.
- Once the cooking time is up, gather your bowls, tortilla chips, sour cream, cheese, and salsa.
- I like to drain the extra juices off of mine, but you don’t have to!
Notes
Nutrition
Looking for more comfort foods? Try our favorite Chocolate Chip Cookies!
Lynn
