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

Servings: 8


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

Optional Toppings

sour cream
shredded cheddar cheese
chopped cilantro
1 block cream cheese (optional)
tortilla chips


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

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