Taco Soup
One of my favorites to cook, makes either a big pot or a full 6 quart slow cooker of hearty soup. Always a favorite when I take it to get togethers.
One of my favorites to cook, makes either a big pot or a full 6 quart slow cooker of hearty soup. Always a favorite when I take it to get togethers.
- 1 can tomatoes diced
- 2 pounds ground beef browned
- 1 each onion diced- medium to large
- 2 cans pinto beans
- 2 cans kidney beans or make 1 can black beans
- 1 can whole kernel corn drained- or equal amount frozen
- 1 can tomatoes stewed- mexican recipe
- 1 can tomatoes w/chiles
- 2 cans green chili 7 oz cans- chopped w/ liquid
- 1 can black olives 6 oz can- sliced
- 1/2 cup olives green, sliced
- 2 packages taco seasoning -original was 1 taco and 1 ranch seasoning
- toppings jalepenos, cheese, crushed tortilla chips, sour cream
- Carbohydrate 39.7377183539823 g
- Cholesterol 80.73902 mg
- Fat 19.8160396518844 g
- Fiber 10.5190381506652 g
- Protein 33.7599309033557 g
- Saturated Fat 6.51099634583893 g
- Serving Size 1 1 Serving (477g)
- Sodium 691.33084 mg
- Sugar 29.2186802033171 g
- Trans Fat 10.7652043360454 g
- Calories 475 calories
Step-by-step
- Brown the ground beef and onions, drain.
- Combine the browned beef and onions and all other ingredients in a large slow cooker or a stockpot.
- Slow Cooker- on low for 6 to 8 hours
- Stovetop- simmer 1 to 1 1/2 hours
- Top with tortilla chips, sour cream, cheese, green onions and/or jalapenos.
When large-scale catering requires feeding ten or more people without constant stovetop supervision, a slow cooker operating on low heat for six to eight hours provides the necessary thermal consistency to meld heavily spiced ground beef, beans, and canned tomatoes into a cohesive broth. Because bean starches and canned tomato acids behave predictably during prolonged low-temperature exposure, this bulk preparation actually improves in flavor complexity after a twenty-four-hour rest in the refrigerator as the cell walls of the onions fully soften and absorb the surrounding spices.
- Portion the cooled soup into heavy-duty freezer bags or airtight containers, leaving two inches of headspace for liquid expansion, and store safely in a freezer maintained at 0 degrees Fahrenheit for up to three months.
- Thaw frozen portions overnight in the refrigerator before reheating on the stovetop over medium-low heat until the center reaches a bubbling simmer, stirring frequently to prevent the dense bean solids from scorching at the bottom of the pot.
- Assess doneness on the stovetop by watching for a consistent, gentle roll across the entire surface of the liquid rather than isolated bubbles near the edges, which confirms the interior has reached a food-safe uniform temperature without requiring a digital probe thermometer.
- Substitute canned whole kernel corn with an equal volume of frozen sweet corn without altering the liquid ratio, since both contain comparable moisture levels that integrate cleanly into the simmering broth.
Properly stored leftovers retain their structural integrity through repeated thermal cycles when reheated incrementally. Textural contrasts like crushed tortilla chips and fresh jalapeños should always be applied immediately before service to preserve their crunch.
