Friday, October 2, 2015

What’s For Dinner | Recipe : Slow Cooker Taco Soup (Tex-Mex Week)

This is week I've been discussing my go-to "Tex-Mex" recipes! Yesterday we covered Fajita Burgers, grab the recipe here!




For this installment of Tex-Mex Week, we'll cover my twist on chili. It's fall but it's not exactly freezing outside yet either.  It's been raining constantly and chili is just the right dish you warm you up after being out in the soggy wet weather! 

So, I've been brainstorming menu ideas. I said to myself, "How could I utilize this Chipotle Corn Blend?" It's been in my freezer for quite awhile now and this was a special buy item I found recently at Aldi. As I looked around Pinterest for some #foodie inspiration, I thought to myself, “you sure haven’t used the crock pot in awhile!” I tend to think of slow cookers as devices to make soup and soups as comfort food. They also can be a great way to spare yourself the heat of the oven and make dinner with guaranteed leftovers!

So, What’s For Dinner?!
Tumbles rumbles….
Tonight’s Menu: Slow Cooker Taco Soup



Want to make this with me?
What You’ll Need
·         1 lb. ground beef or turkey, cooked
·         1½ Cups Chicken Broth
·         ½ cup of water
·         1 Large Onion, Chopped
·         1 Packet Taco Seasoning Mix or download homemade recipe *here*
·         1 Pack Ranch Dressing Mix
·         1 Can of Corn (I used Frozen Chipotle Corn Blend)
·         1 Can diced tomatoes with chilies
·         1 Can Diced Tomatoes
·         1 Can Black Beans
·         1 Can Kidney Beans

All items purchased for this dinner were purchased at Aldi! (my favorite store)
Preparation:
1.       Brown your meat. (This is the part where you can add in the onions or not.)
2.       Open all the cans and dump everything into your crock pot.
Note: I like to drain the juice from my beans and rinse them before use. All other cans, dump in, juice and all.
3.       Stir until well incorporated. Place on lid.
4.       Place slow cooker on high for about 75 minutes then turn it down to low for 30 min. 
Note: You don’t want to cook this too long…since you are using canned beans, overheating will turn them into mush! Use a longer cooking time (like 5 hours) if used dried beans instead.
Top with a dollop of sour cream, a few jalapeno peppers and some salad tortilla strips. Yummy! 

Want to download the recipes from this Tex-Mex series, now you can! 


Click here, FREE RECIPES CARDS from the entire series! 


If you'd like more series like this, let me know if the comments below!

Talk to you later lovelies,

~Shan, Ms. Naturally Random

Disclaimer: All products were purchased by me for the sole purpose of personal use. 



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