So I apologize for the hiatus that has happened here in Sweet Pea’s Kitchen. You see, I had full intentions of posting recipes, but if you’ve been following me on Instagram, then you already know that we just got back from an 11 day vacation in Hawaii. I really have no excuse, except that I was soaking in every last second of the Hawaii Islands. From the crystal clear water, powder sand beaches and lazy “nowhere to go, nowhere to be” attitude…it was incredible. It was my first time visiting Hawaii and the longest flight yet for our Little Sweet Pea.
We had such an incredible time, but like all vacations it seemed to fly by. Every day was jam packed with relaxing, sightseeing, and more relaxing. One of my favorite excursions that we did was the Helicopter Tour of the Big Island. It was my first time in a helicopter and the view was unbeatable. Seeing the famous Kilauea volcano, lush valleys, waterfalls and black sand beaches was something I’ll never forget.
Today I’m sharing with you one of my favorite cold weather meals-Taco Soup. It’s super simple and incredibly delicious (you can even throw it in the crackpot!) The fire roasted tomatoes give the chili a nice kick. If you aren’t a fan of spicy, you can use plain diced tomatoes instead.
This soup is a great freezer meal. To freeze, allow the soup to cool to room temperature before placing in a freezer Ziploc bag or container. It will stay good up to six months in the freezer!
Super simple and delicious Taco Soup!
Yield: 8 servings
2 pounds ground beef
2 medium onions, chopped
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (10 ounce) can diced tomatoes with green chilies
2 (15 ounce) cans black beans, drained and rinsed
1 (16 ounce) cans pinto beans, drained and rinsed
1 (15 1/4 ounce) can whole kernel corn, drained
2 (4 1/2-ounce) cans chopped green chilies
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix
In a large dutch oven,add the ground beef and onions and cook, using a wooden spoon to break up large pieces, until no longer pink; drain.
Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
To make on the stovetop: cover the pot and simmer soup over low heat for at least 30 minutes and up to 1 hour, stirring occasionally.
To make in a slow cooker: combine cooked beef and remaining ingredients and cook on low heat for 6 to 8 hours.
Season to taste with salt and pepper. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Source: Ezra Pound Cake
One Year Ago: Snickers Caramel Popcorn
Two Years Ago: Peanut Butter Snickers Cookies
Three Years Ago: Scalloped Potatoes with Three Cheeses