Whole Food Makeover: Tricia’s Taco Soup
I don’t know about you, but during the week before and after Thanksgiving I tend to shy away from chicken and turkey recipes. :) Furthermore, since the holiday season tends to be quite busy and we tend to eat a lot of rich, special foods, I try to keep our family dinners simple and wholesome. Even with a whole foods makeover, this recipe is ridiculously easy, especially if you make up big batches of Homemade Taco Seasoning ahead of time. The last 5 ingredients of this recipe are basically a ranch dressing mix (called for in the original recipe). You can also make large batches of this mix ahead of time. Homemade mixes make wonderful holiday gifts. Just find a pretty package!
If you have been reading our Get Real posts, you might be wondering if you can substitute dry beans for canned – most certainly! Like Katie, I cook beans one to two pounds at a time and freeze them. Then when I make a recipe like this, I just measure out what I need. One of the best parts about this meal is that you can really adapt it as needed. If you aren’t tired of poultry, you can substituted chicken or turkey for the ground beef. I didn’t have kidney beans when I made it, so I just used extra pinto. If you want to save a little money, you can reduce the amount of meat and add more beans. You can even add fresh veggies when available.
Taco Soup (Whole Food Makeover)
Kim @ Onceamonthmom.com, adapted from Tricia’s recipe
- 2 pounds ground beef, cooked
- 1.25 cups diced onion
- 15.5 ounces kidney beans, undrained (or cooked dry beans)
- 15.5 ounces black beans, undrained (or cooked dry beans)
- 15.5 ounces pinto beans, undrained (or cooked dry beans)
- 2 cups frozen corn (or fresh in the summer)
- 10 ounces diced tomatoes with green chiles, undrained (again, fresh in the summer)
- 16 ounces tomato sauce
- 7 teaspoons Homemade Taco Seasoning
- 1 Tablespoon dried minced onion
- 2 teaspoons parsley flakes
- 4 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Combine all ingredients in a Slow Cooker. Cook on high for 3-5 hours or until heated through. Serve with sour cream, cheese, guacamole, and/or jalepenos if desired.
Combine all ingredients in freezer bag(s) and freeze before cooking. To serve: Thaw ingredients, dump into slow cooker, and cook as directed above.
**conversion chart image provided by Erik Spiekermann