Winn-Dixie had pork chops and ground beef BOGO this week so I decided I would try out some new dishes. I rarely make pork chops. I am not a HUGE fan of pork unless it's in barbecue, but Eric is, so I decided to indulge him this week. I also picked up some ground beef since it was on sale and I found a delicious-looking recipe in my Penzey's Spice catalog that came in the mail last week. They always have intriguing recipies that sound delicious in their catalog, but rarely make any of them, until this week.
They had a yummy-sounding Taco Soup Recipe in their latest catalog, that looked simple enough to make and would not take forever to make which meant I could make it one night after work. I must say that the recipe did not disappoint, although because it was a pretty thick soup (more like a chili consistency) we ended up dipping it out with a slotted spoon and using it as nacho topping instead of eating it as a soup.
Ingredients
- 1lb ground beef or ground turkey (I used ground beef because it was on sale this week)
- 1-15oz can black beans, drained and rinsed (the original recipe called for 2 cans, but one was plenty)
- 1-14.5oz can corn, drained
- 1-14.5oz can diced tomatoes (I used diced tomatoes with jalapenos mixed in)
- 1-3 Tbsp Taco Seasoning
- 1-16oz container salsa of your desired heat level
- tortilla chips
- shredded cheese (I used a Mexican cheese mix)
- sour cream
- guacamole
- lettuce
Directions
- In a large pot, brown ground beef and drain the fat.
- Add the black beans, corn, tomatoes (with juice), taco seasoning, and salsa. If you are going to make it a soup, you may want to add a little water.
- Cook over medium low heat for 20-30 mins. Serve with garnishes.
YUM! I will be keeping this little ditty in my back pocket. Eric gave it 2 thumbs up!
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