This Saturday, May 5 is Cinco de Mayo. That seems to be the perfect time to ask, “Do you ever have those days when you crave Mexican food?” I do. I have days when I think, “Mmmmm, tacos“. When the weather outside is chilly or damp, I’m a big fan of soup. I love making it; I love eating it! There is something about the coziness of a nice bowl of soup that warms you up when the weather is less than tropical. I also love recipes and there is nothing better than when someone says to me, “Hey, this recipe is one of my favs – you should do a blog post on it”. (I think they were reading my mind!)
A big shout-out goes to one of the ladies I work with (and Travel*Food*Cool reader – THANK YOU!), Jeannette, for her go-to Taco Soup recipe. I love the fact that this is a slow cooker “Dinner While You Work” meal that is super simple to pull together and is ready for you when you get home.
I’ve tweaked the recipe a little bit. I’ve decreased the meat and increased the beans to make it a little more budget- and student-friendly. Not only is the prep for this Taco Fiesta Soup a snap, but leftovers are good for lunch the next day or can be frozen.
For the taco seasoning, I used Taco Enhancer Number One from our friends at Big Cove Foods. Pete bought some back in September when I made my One Pot Egyptian Summer Dinner and loved the spice mix (and, hey, let’s support Canadian companies!). The flavours in this soup really come together, and I think it’s even better the next day! It’s a fiesta for your taste buds!
Want other ways to celebrate Cinco de Mayo? Check out our Braised Beef Barbacoa, Chicken Tinga Tacos and Pork Carnitas. The good news? These are all slow cooker “Dinner While You Work” recipes! Looking for some salsas on the side? Check out Salsa Two Ways – Sweet and Spicy or how to make your own Corn Salsa!
Prep time: 5 minutes; Cook time: 10 minutes + 4 – 6 hours in the slow cooker: Serves: 8+ people
What you need:
- 1 lb extra-lean ground beef (the original recipe called for 2 lbs lean)
- 1 medium onion, diced
- 1 – 19 oz./540 ml can black beans, undrained
- 1 – 19 oz/540 ml can red kidney beans (you can use another type: pinto, white cannellini, chickpeas), undrained
- 1 – 341 ml can corn, undrained
- 1 – 28 oz/796 ml can diced tomatoes
- 1 – 127 ml can green chilies
- 2 cups chicken stock
- 1 – 25 g package Big Cove Foods Taco Enhancer Number One (or 1 package of taco seasoning)
- 1 package ranch salad dressing
- 1/2 tsp pepper
- 1/2 tbsp Hot Sauce (optional – this gave it a touch of heat, nothing too intense, but the spice-adverse may want to omit)
- grated cheddar cheese, sour cream, green onion, pickled jalapeño, tortilla chips (garnish)
What you do:
- In a frypan over medium-high heat, brown your beef, about 7 minutes
- Add the onions to the beef and continue to cook, approximately 2 minutes, until onions are soft and translucent
- (While beef is browning, in your slow cooker, add (all undrained) the black beans, kidney beans, corn, diced tomatoes and the green chilis)
- Add the Big Cove Foods Taco Enhancer Number One, stir in to coat beef and onion mix
- Add the chicken stock to your frypan and stir, scraping up any bit that might be on the bottom
- Add the package of ranch dressing to the frypan mix and stir
- Add contents of frypan to the slow cooker
- Add pepper and hot sauce, stir
- Cook on high for 4 hours or low for 6 hours
- Serve
- Garnish with grated cheese, sour cream, green onions, pickled jalapeño, tortilla chips
- Taco Fiesta Soup!
- Spice it more with extra hot sauce; have fun with your garnishes!
- Taco-y soup goodness!
- Winter time warmer!
- ¡Olé!
- Makes a great next-day lunch and freezes well!
