Showing posts with label Taco. Show all posts
Showing posts with label Taco. Show all posts

Sunday, December 13, 2015

Soup of the Day... Taco Soup Old and New



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Taco Soup Old and New

Found on bygonerecipes.blogspot

I love Taco Soup. It seems like everyone has their own little spin on this lovely, body warming, soup. It's great on cold fall days when you need something warm to fill your belly. It's also really great for parties. The first recipe is the one I started with. It was given to me by a friend. The recipe card is worn and stained and will always have a place in my file. The second recipe is the one I use more often now. Only because I am trying to get away from the preprocessed foods. I do still use the taco seasoning packet because I haven't figured out my own mixture yet. If anyone has a recipe they would like to share for the taco seasoning, I'd sure appreciate it! 

Taco Soup Original Recipe 

1 can corn (undrained) 

1 can stewed tomatoes (undrained) 

1 can tomato sauce 

1 can kidney beans (drained and rinsed) 

1 can olives sliced 

1 lb browned burger 

1 packet taco seasoning 

Tortilla chips and taco toppings (cheese, sour cream, etc.) Combine first seven ingredients in crockpot or soup pot. Simmer until hot. Serve with tortilla chips and toppings.

My Altered Taco Soup Recipe 

1 lb ground beef 

3 cloves garlic minced 

1 small onion minced 

3 tomatoes chopped 

1 cup dried kidney beans 

1 cup dried black beans 

1 cup dried pinto beans 

1 can tomato sauce 

4 cups of chicken broth 

4 Tablespoons of taco seasoning (this would be just over 1 packet) 

2 cups frozen kernal corn 

Taco Toppings (shredded cheese, sliced olives, etc.) Tortilla chips 

Soak the three kinds of beans over night in the fridge. Drain and rinse. Brown the ground beef with the onions and garlic until cooked through. Drain fat. Add in the chicken broth, tomatoes, taco seasoning, tomato sauce and beans. Simmer until beans are done (or if canning just 30 minutes). Add corn. Serve with shredded cheese, olives, sour cream and tortilla chips. If canning, this recipe made 8 pints of soup. Process in a pressure canner at 10 pounds pressure for 90 minutes.

Tomorrow's Soup of the Day... Ten Bean Soup
Posted by Pamela at 9:52 AM 10 comments
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Friday, October 23, 2015

Soup of the Day... Crockpot Taco Soup



He who burns his mouth on the soup will blow on a cold fish dish.
~~Japanese Proverb 
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Crockpot Taco Soup

1 lb. hamburger, cooked.

1 envelope taco seasoning.

1/2 envelope ranch dressing mix.

1 can Italian diced tomatoes.

1 can Rotel. 

1 can corn.

1 can pinto beans.

1-1/2 quarts tomato juice.

That is the original recipe. However, when I make it, I use my home canned items and my homemade dry mixes in place of the listed ingredients.

To can, it would be 90 min/qts. 75min/pts.

When you heat to eat, top with sour cream and shredded cheese, etc.

Tomorrow's Soup of the Day... Farmer Soup
Posted by Pamela at 9:00 PM 2 comments
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Friday, September 11, 2015

Soup of the Day... 7-Can Taco Soup

The word soup comes from French soupe ("soup," "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop," a piece of bread used to soak up soup or a thick stew.





Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

7-Can Taco Soup

Found on Vicki's Canning World From the Kitchen of Deep South Dish

Ingredients
•1/2 tablespoon of olive oil 
•1 pound of lean ground beef 
•1 cup of chopped onion 
•3 cloves of garlic, finely minced 
•1 envelope of ranch dressing mix 
•1 envelope of taco seasoning mix 
•1 can of diced tomatoes, undrained 
•1 can of Rotel diced tomatoes, undrained 
•1 can of green chilies, undrained 
•4 cups of beef broth or stock 
•1 can of chili beans, undrained 
•1 can of kidney beans, drained & rinsed 
•1 can of pinto beans, drained & rinsed 
•1 can of whole kernel corn, drained 

•Finely shredded cheddar or pepper jack cheese, for garnish, optional
•Chopped fresh tomato, for garnish, optional 
•Diced avocado, for garnish, optional 
•Shredded lettuce, for garnish, optional 
•Homemade or commercial tortilla strips, for garnish, optional 
•Sour cream, for garnish, optional 

Instructions 
Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute. Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute. Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes. Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. 

To can: 
Fill jars leaving 1 inch head space, pressure can pints for 75 minutes quarts for 90 minutes. Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion, and a dollop of sour cream, or your own favorite toppings, if desired. 

Cook's Notes: This is the mix of beans and veggies that I use, but with a well stocked pantry, you can vary the recipe according to your own tastes, using a variety of substitutes. Swap the beef for ground turkey or use cooked, shredded chicken for a different twist.

 Tomorrow's Soup of the Day... 10-Bean Soup!
Posted by Pamela at 10:17 AM 0 comments
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