"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
I might just have a new favorite meal. Taco Soup is the perfect blend of “chili-of-my-dreams” meets “Mexican comfort food”. J suggested making it the other day since it’s a staple that he grew up eating. Having never tasted the stuff, I pulled up some online recipes to give me a rough idea of what goes into this dish and then made it with my own twist. The great thing is that this is so easy, just mix everything together in a slow cooker and foodie magic will happen while you’re away at work. Plus it’s gluten-free and if my vegetarian friends make it sans meat, it’s still got all the protein-filled beans to keep it hearty and filling.
What you need (serves 6-8):
What you do:
In a large skillet over medium heat, combine onions with ground beef and pork and brown the meat until cooked thoroughly.
Transfer to large pot or slow cooker. Combine all other ingredients (except for garnishes) in the pot on slow cooker and mix well. If using a pot, allow to simmer over low heat for one hour. In slow cooker let cook on medium or low heat for 6-8 hours.
To make taco seasoning, combine 1 tsp cumin, 2 tsp paprika, 2 tsp chili powder, 1 tsp turmeric, 1 tsp garlic powder, 1/2 tsp cayenne pepper, sea salt and black pepper to taste. Mix well.
Dish into bowls, add garnishes, and dig in!