Taco Soup is one of my favorite cold weather treats! I would be lying though if I said I only eat it when it is cold outside...I love it year round! It is so easy to throw together and let it cook while you go about doing other things around the house. You could easily use this recipe and throw it in the crockpot all day too. I always have thought that Taco Soup is like making Chili but with a Tex Mex flare so since I eat grilled cheese sandwiches with my Chili, I thought why not make the Tex Mex version of a grilled cheese, which to me is cheese quesadilla's, to go with my Taco Soup? I hope you enjoy this recipe as much as we did! This made so much that I had plenty of leftovers to take to work for lunch and to eat for dinner again. You can also freeze this in a freezer bag for another time when you don't feel like cooking.
Taco Soup
What you will need:
**Do not drain any of your cans! You will want to use the sauce and all!
1 deep cooking pot (this recipe makes a lot!)
1 package Ground Turkey (about 1.2 lbs)
1 packet Hidden Valley Fiesta Ranch mix
2 packets Taco Seasoning
2 cans of Black Beans (reduced sodium if you can find it)
1 can Navy Beans
1 can Whole Kernel Corn
2 cans Rotel (or diced tomato's with green chili's)
1 28 ounce (large can) of Whole Tomato's
1 Red Onion (medium sized)
1 Green Bell Pepper
Messina's Cajun Creole Season (from New Orleans)
Cumin
Garlic Powder
Extra Virgin Olive Oil
First, put your ground turkey in a skillet and let it brown slowly. Add in a few dashes to your liking of the Messina's Cajun Creole Seasoning and 1/2 tsp of Garlic Powder and Cumin.
While the ground turkey is cooking you can start chopping your onion and bell pepper. Add it to your big pot (not the skillet with the meat) and put about 1 tbsp of Olive Oil in and let it sauté on medium. You will want to stir this often as the veggies have a tendency to stick to the bottom.
After the veggies are sautéed, you can add in your browned ground turkey. Add one packet of the Taco Seasoning and mix it around well with the meat and onion and bell pepper.
Next, add your Black Beans, Navy Beans, and Whole Corn. On top of those sprinkle the packet of Fiesta Ranch and the other packet of Taco Seasoning. On top of that add your Rotel and Whole tomato's. Now you can sprinkle on some dashes of garlic powder and cumin and more cajun seasoning if you like spicy :)
Now mix it all together and let it cook on low for about an hour or more. The longer you let it cook on low, the more the flavors combine. I cooked mine for about 2 hours. Be sure to stir it often so nothing sticks to the bottom.
When you are ready to eat you can serve this with a dollop of sour creme and Mini Cheese Quesadillas if you'd like. I hope you enjoy it!
Mini Cheese Quesadilla's (makes 2 servings)
Shredded Cheese (I prefer sharp cheddar or mexican blend)
2 tortilla's
You will want to sprinkle plenty of cheese onto one side of the tortilla that you can already have sitting in a skillet to be browning on medium heat. Top it with another tortilla and let it cook for about 1-3 minutes on each side. Just keep checking it with a spatula and look for a golden brown color. When the bottom side is cooked, flip it over carefully because the cheese tends to make the tortillas move around and put the uncooked tortilla side down on the skillet. Cook for about 1-3 more minutes. When it is golden brown and the cheese is melted, with a spatula remove it from the skillet and place it directly on a cutting board and cut it in half and then half again and then half again to form 6 triangular pieces. Serve immediately with your Taco Soup.
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