Crockpot Taco Soup with Beer
Try this Crockpot taco soup with beer recipe.
Try this Crockpot taco soup with beer recipe.
- 1 lb. ground italian sausage
- 1 lb. ground beef (the less fat the better)
- i onion chopped
- 1 green or red bell pepper chopped chunky
- 2-3 finely chopped and seeded jalapeã±os
- 1 small can purã©ed tomatoes
- 1 can rotel mild or spicy
- 1 can tomato sauce 8 oz
- 1 beer, 8 oz. (use a beer that you would drink)
- 5-6 minced garlic
- to taste chili powder
- to taste ground cumin
- to taste may add cayenne pepper
- 2 cans red kidney beans drained and rinsed
- Carbohydrate 128.271583387885 g
- Cholesterol 344.7302012 mg
- Fat 147.102585828978 g
- Fiber 43.9791405876308 g
- Protein 106.364683650169 g
- Saturated Fat 52.2464878195524 g
- Serving Size 1 1 recipe (2100g)
- Sodium 7392.7685434791 mg
- Sugar 84.2924428002538 g
- Trans Fat 6.66633285821537 g
- Calories 2259 calories
Step-by-step
- Begin browning ground beef & Italian sausage, chopping up meat into pieces.
- As fat begins to come out of meat, add the veggies.
- Cook & stir till onion is transparent & veggies are semi soft.
- Pour meat & veggies into colander to drain grease.
- Then put in crockpot.
- Add tomato products & beer.
- Add seasonings to taste. Salt to taste.
- Cook on low for 6-8 hours, adding kidney beans an hour before serving.
- Top with chopped onion, cheese, & cilantro.
My Favorite Weeknight Crockpot Meal: Taco Soup with a Twist!
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a monumental task. Between school runs, work deadlines, and after-school activities, the last thing I want is to spend hours slaving away in the kitchen. That's why I’ve become a huge fan of slow cooker recipes – they’re my secret weapon for stress-free weeknight dinners. And this Crockpot Taco Soup with Beer? It's a new family favorite!
The beauty of this recipe lies in its simplicity and flexibility. I love that I can throw everything into the slow cooker in the morning and come home to a warm, flavorful meal that's ready to serve. It's perfect for busy weeknights, but it's also impressive enough to serve to guests. The beer adds a surprising depth of flavor that elevates the soup beyond your typical taco night fare. It's not overpowering, just a subtle hint of richness that complements the other ingredients beautifully. I usually use a light lager or a Mexican beer, but feel free to experiment with your favorite!
The ingredients are pantry staples, so you're likely to have most of them on hand already. Ground beef and Italian sausage give it a hearty texture, while the onions, bell peppers, and jalapeños provide a delightful mix of sweetness and spice. Canned tomatoes and tomato sauce form the base, providing a rich, savory flavor, while the kidney beans add a boost of protein and fiber. And don't forget the cilantro and cheese for a final flourish!
One of my favorite things about this recipe is how easily it can be customized to your liking. Want more spice? Add a few extra jalapeños or a dash of cayenne pepper. Prefer a milder flavor? Omit the jalapeños altogether. You can also experiment with different types of beans or add other vegetables, such as corn or zucchini. The possibilities are endless!
The best part? The cleanup is minimal! Just dump the ingredients into the slow cooker, set it, and forget it. When dinner time rolls around, all you have to do is ladle the soup into bowls and top with your favorite toppings. It's a complete meal in itself, packed with protein and flavor, but it also pairs well with cornbread or tortilla chips.
This Crockpot Taco Soup with Beer isn't just a weeknight dinner; it's a celebration of simple, flavorful cooking. It's a reminder that delicious meals don't have to be complicated or time-consuming. So next time you're short on time but craving a comforting and satisfying meal, give this recipe a try. You won't be disappointed!
Tips and Variations:
- For a thicker soup: Mash some of the kidney beans before adding them to the slow cooker.
- Add some heat: Increase the amount of jalapeños or add a pinch of cayenne pepper for extra spice.
- Make it vegetarian: Replace the ground beef and Italian sausage with 1 pound of crumbled vegetarian sausage and increase the amount of beans to your liking.
- Use different beans: Feel free to substitute black beans, pinto beans, or a combination of beans for the kidney beans.
- Add other vegetables: Corn, zucchini, or mushrooms would be delicious additions to this soup.
- Garnish generously: Don't skimp on the toppings! Shredded cheese, sour cream, avocado, and fresh cilantro all make excellent additions.
I hope you enjoy this recipe as much as my family does. Let me know in the comments how it turned out!
