Crock Pot Healthy Meat Mexican Soup Soup & Salad

Taco Soup

Good morning!!!!

I am 170 days away from graduation with my Masters in School Counseling with Licensure.  Hopefully, we will have more recipes after that!  This one was so good that I am making sure to add it to the blog.  This soup is a staple during the winter months.  We went from 82 degrees on Friday to 19 degrees on Sunday morning, so I definitely want a list of soups for these cold months.

If you are looking for an AMAZING way to enjoy hot soup at work – you need to get this crock pot!  It has a handle and heats your soup in the morning to eat it at lunchtime.  This lunch crockpot is a lifesaver for those of us without a microwave at work or little time to wait for heating food.  I simply add the leftovers into the lunch crockpot in the morning and plug it in when I get to work.  Or, I leave it in the car at school #1 (it’s 30 degrees outside) and then plug it into school #2 later.

Warning:  the food is a little too hot for me after heating for 2 hours.  I try to unplug it about 15 minutes before eating and leave the lid off.  The inside bowl and inner lid are dishwasher safe as well!

Photo: Amazon

Don’t have tortilla chips on hand?  Want some crunchies?  You can still make this!  Just take a couple of regular tortillas and cut them into small strips with a pizza cutter.  Spray with a little cooking spray on both sides and sprinkle with salt (and fajita seasoning if you would like).  Bake at 350 degrees for 5-10 minutes or until golden brown.  They can burn fast – so watch closely toward the end!

Taco Soup
Cold winter days = soups! I added more vegetables to this soup that absorb the taco flavors. It is delicious and nutritious while also leaving room for delicious toppings.
  • 1.5 pounds ground beef, ground turkey or ground chicken
  • 3 cups chopped vegetables (zucchini, yellow squash and/or carrots)
  • 15 oz. tomato sauce or 6 oz. tomato paste
  • ¼ cup taco seasoning
  • 2 Tb. ranch seasoning
  • 3 cans (15 oz each) kidney, black, or pinto beans; rinsed and drained
  • 8 cups beef or chicken broth
  • 1.5 cups (fresh or 1 can drained) corn kernals
  • Toppings: avocado, diced green chilis, cheddar cheese, homemade tortilla chips, tortilla strips, crushed tortilla chips, or salsa
  1. In a large pot or Dutch oven, cook onion and ground meat for 5 minutes over medium to medium-high heat. Add carrots if using, and cook for 5 minutes more or until no longer pink.
  2. Add the taco seasoning, ranch seasoning and tomato sauce (or paste). Cook for 30 seconds until fragrant.
  3. Add rest of the vegetables, beans and broth. Cook on medium high until it comes to a boil.
  4. Turn heat down and simmer for 30 minutes.
  5. Add corn and heat through.
  6. Top with toppings and enjoy!
Ranch Seasoning Substitute:
1 Tb. dried parsley
1/2 Tb. garlic powder
1/2 Tb. onion powder

To make tortilla strips at home in the oven:
Preheat oven 350 degrees. Cut 2 tortillas with a pizza cutter into strips. Cut strips into 1" pieces. Toss with a little oil. Sprinkle salt to taste (you can also sprinkle fajita seasoning or paprika) Lay on a sprayed rimmed cookie sheet or on top of foil or parchment on a cookie sheet. Bake for 5-10 minutes. They will turn golden brown fast - so keep a close eye on them.


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