Well, well, well. How in the world are you! I hope this fall-ish season is treating you well. I say fall-ish…because the temperature around here seems to be so high still!!! What is going on? Who ordered 90 degree weather the last week of September. Was it you?
Don’t worry now, I won’t turn you in or anything. Truth is, it’s kind of nice.
I have been busy on a little trip to Chicago with some of the
Blogher team.
You can read all about it on my review blog by clicking here.
For you fine blog reading friends I have a very basic recipe today. This is a soup that my Mom made for us as kids, and I make for mine pretty regularly. It can be prepared and then left in the Crock Pot to simmer all day, or you can just let it sit on the stove top to simmer for about an hour. Either way, you will be pleased with the hearty dinner this creates. My kids all give it a thumbs up.
5 thumbs up.
That is a blessing.
Plain and simple.
This soup is wonderful with my Corn Bread recipe.
Makes me feel like fall.
Fall….in 90 degree weather.
Taco Soup
Time: 20 minutes prep + 5 hours in the crock or 1 hour on the stove
Yield: 10 servings
Recipe adapted from my lovely mother Pam Willahan
1 pound ground beef
1 onion
salt and pepper
3 14.5 oz cans Mexican Stewed Tomatoes
2 15 oz cans black beans
2 15 oz cans kidney beans
2 15 oz cans corn
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 fajita, or taco seasoning packet
Juice from 1 lime
4 T maple syrup
2 C water
2 C water
Toppings:
Tortilla Chips, cheddar cheese, sour cream
1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients but the toppings to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.
Yum! Thanks for our dinner idea tonight. I love Taco Soup. We used to make it with ground beef but it tastes just as good (if not better IMHO) without the beef. Also, we get the large containers of Taco Seasoning from Costco. Love that! Can't wait to try the cornbread too. Have yet to find a moist recipe. Looks delish! 😛
Looks fantastic, thanks for sharing
I was just thinking last night about searching for a crock pot taco soup recipe today, and voila – you posted one. Fantastic. I can't wait to give it a try.
🙂
ButterYum
I love taco soup! Made some 2 nights ago and we're eating the last of it tonight.
I love taco soup! I'm having a hard time thinking it's fall,because it has been in the high 80's low 90's here,too. I wish I would have known, I wouldn't have rushed to buy my kid's school pants quite so soon! At least the garden is still producing!
I've never put maple syrup in mine, will have to give that a try. Sounds yummy. I do chicken though since the hubby doesn't like ground beef. Thanks for sharing. The cornbread looks so yummy and would be wonderful with some butter and honey on top – my fav.
What a delicious looking bowlful of soup. Plus, I could never resist a piece of cornbread.
i loove taco soup!!! i use paula deens recipe but yours is looking delish.
I love taco soup. I used Paula Deans recipe, she adds one can of drained black olives, one jar of drained green olives and a packet of ranch dressing mix. I really think the ranch is the key.
Never made taco soup but I have been seeing a lot of it around the blogosphere.. This sounds like a great recipe!!
I'm confused isn't it just chili, with taco seasoning?
No, chili is generally a lot thicker. The taco soup is more liquidy and has a completely different taste to it.
I love taco soup and this looks delicious! I have always put some Ranch dressing mix in mine and it gives it a little zing! Thanks so much!
Help!! The link to your cornbread recipe isn’t working
Hi Polly,
Thanks for letting me know the link was broken. I have fixed it, here is a direct link for you.
https://jamiecooksitup.net/2009/11/corn-bread/
~Jamie
Thanks so much. I can’t wait to make it.
Do you rinse the black beans first?
I want to make this but I don’t think I’ve ever seen Mexican Stewed Tomatoes at my grocery store! What brand are they and what aisle did you find them in??
MaLinda,
They are kept with the other stewed tomatoes. If they don’t have any that say “Mexican Stewed Tomatoes” you may be able to see some that have added lime and cilantro, those would work great as well. Good luck!
~Jamie
What does blending the stewed tomatoes do? Does it help make the broth or does it just break them down so they’re not so big?
Hi Malinda,
Blending the stewed tomatoes adds to the broth and makes it so the tomatoes aren’t too large.
~Jamie
I have a slightly different taco soup recipe that is a staple in our home – I’ll have to give this one a try. One thing we use instead of tortilla chips as a topping is crushed Fritos – they are yum! 🙂 Thanks for all the great recipes!
What does the maple syrup do? is it really necessary? will it make it sweet at all? I want to try this!
What does the maple syrup do? is it really necessary? will it make it sweet at all? I want to try this!!
Misty,
You can leave the maple syrup out. Is just adds another layer of flavor…it doesn’t make it sweet much at all. Good luck!
~Jamie
When does the lime get added?! And is it just the juice needed?! If that’s the case will lime juice be ok to use and how much?
Ruth,
You just need the juice of the lime. Just add it to the pot with all the other ingredients. Best of luck to you!
~Jamie
Hi Jamie,
Just to be sure, do I need to drain the liquid off the canned ingredients?
Thank you!
Thanks for the recipe. Really good! I added cauli grounds instead of ground beef to make it vegetarian and my family all loved it!