Apr 22, 2016
Friday Feasting: Easy Taco Soup
"This Easy Taco Soup is one of our all-time favorites. Don’t let the “secret” ingredient scare you off. The zucchini adds a nice heartiness and makes this soup even more healthy. Yum!!!"
Easy Taco Soup
2 lbs. ground beef
1 large onion, chopped
1 bell pepper, chopped
2-3 zucchini, chopped in 1 inch cubes
1-7oz can chopped chilies
6 cloves garlic, crushed
1-32oz can diced tomatoes
4 C beef or chicken stock
1⁄4 C Tasty Taco Seasoning Mix (see recipe below)
Juice of 2 limes
2 squares frozen cilantro, or fresh to taste
shredded cheddar cheese
1 block cream cheese (optional)
1. Brown meat in large pan.
2. Drain off excess grease and set aside.
3. In same pot, sauté onions, bell pepper and zucchini for about 5-10 minutes or until soft.
4. Add meat back to pan along with rest of ingredients.
5. Cook on medium low heat for 20 minutes.
6. Taste for seasoning.
Creamy Taco Soup: Add 8 oz. cream cheese to soup and stir until melted.
Crock Pot Method: Add cooked meat to crock pot along with rest of ingredients. Cook on low for 6
hours or high heat for 3 hours.
Tasty Taco Seasoning Mix
Mix ingredients and store in air-tight container.
2 Tbsp chili powder
1 tsp garlic powder
2 tsp onion powder
½ tsp crushed red pepper flakes
½ tsp dried oregano
1 tsp paprika
1 Tbsp ground cumin
2 tsp sea salt
2 tsp black pepper