It’s Taco Tuesday, and the Crock Pot has been slowly simmering “Tac’o the Town” Taco Soup. The tantalizing aroma greeted me at the door when I walked in from school this afternoon. Friends, this taco soup is a simple and tasty way to use leftover taco meat and help clear your pantry shelves. I’m pretty well convinced that it would be just as tasty with taco seasoned chicken or without any meat at all. You can thank the fabulous teachers I work with for the clever name.
Last weekend, I cooked several pounds of taco meat for my son’s Bible study group and had a pound leftover. I promptly placed it in the freezer. This week’s menu was lacking in the taco department, so I decided to put the ground taco meat to work in this protein-packed soup. A pound of taco meat doesn’t go very far in my house, but paired with plenty of beans, it was more than enough for supper and will make someone a nice lunch tomorrow.
“Tac’o the Town” Taco Soup
1 pound of ground beef, cooked (I used leftover seasoned taco meat)
1 cup onion, chopped fine
2-10 1/2 ounce cans of diced tomatoes with green chilies
1-15 ounce can crushed tomatoes
1-15 ounce can petite diced tomatoes or fire roasted tomatoes
1-15 ounce can of corn, drained or 1 1/2 cups frozen corn
2-15 ounce cans of pinto beans or 3 cups cooked pinto beans
2-15 ounce cans of red kidney beans, cannelini beans, pink beans, or any combination
1/2 cup sliced black olives
1-4 ounce can diced green chilies, optional
2 Tbsp. taco seasoning (equivalent to 1 packet)
2 Tbsp. dry Ranch dressing mix (I’m in search of a recipe if you have one!)
In a slow cooker or large pot, layer the onions, beef, tomatoes, corn, beans, black olives, green chilies, taco seasoning, and ranch dressing mix, and stir. Cook on low for 6 to 8 hours in the Crock Pot or simmer over low heat for about 1 hour on the stove top.
It is late fall in Texas, and the weather outside is delightful. I enjoyed my “Tac’o the Town” Taco Soup al fresco with shredded cheddar, a dollop of sour cream, and a sprig of cilantro. Serve it over corn chips or with tortilla chips on the side for a nice crunch.
Revive your leftover taco meat in this yummy soup, and you might just become the “Tac’o the Town” in your house. Either way, you’ll be making the most of what you have and feeding your family well.
Cooking With What I’ve Got & thanking God for it,