“Taco Soup”

Here you go.  Love this soup.  I think it could easily be made in the Deep Covered Baker. I would cook hamburger first and then add other ingredients and cook 10-15 minutes covered in m icrowave.  Finish off with sour cream and cheese.

“Taco Soup”


2 lbs fresh lean ground beef

1 onion, coarsely chopped

1 (4 ounce) can diced green chilies

1 (1 1/4 ounce) taco seasoning, packet

1 (1 ounce) Hidden Valley Ranch dip, packet

2 (11 ounce) cans corn, undrained

4 (14 ounce) cans stewed tomatoes, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can kidney beans, undrained

1/2 cup fresh cilantro, chopped (optional)

grated monterey jack cheese, and or cheddar cheese


Prep Time: 10 minutes/ Total Time: 40 minutes

step 1 Brown the meat with the onions in an 8-qrt stockpot.

step 2 When cooked all the way through, add remaining ingredients and cook over medium heat for 30 minutes.

step 3 Eat now, if you are not freezing it.

If eating now, Top with grated cheese. Use a grater and a  block of cheese for a healthy and cheaper choice. Shredded cheese purchased in bags contains a large amount of, not only air, but cellulose: note it’s normally third on the ingredient list.

Using the easy accent decorator, fill it with sour cream. When the soup is ready, it’s refrigerated for your family and easily dispensed, no mess.

Tortilla chips are a good substitute for crackers.

step 4 If freezing, let soup cool completely, then  pour into freezer bags. First mark the bags with “Taco Soup, Reheat to Serve” and the date and/or use the leak proof glass containers with labels.

step 5 When ready to eat after frozen, Let the bag partially thaw, enough to get it out of the bag and then heat over low until warmed through or if using container, let it partially thaw, then microwave and serve.

This recipe was one prepared and eaten at a cooking show, introducing Power Cooking.

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