Tuesday, February 18, 2014

Taco Soup + A day at the Park

What should we do for dinner is one of the most popular questions in our house and I hate it! We have to eat dinner every night so somehow it gets done! But seriously, I am not a chef, cook or baker I just pretend to be and I found this taco recipe that is super easy and by far one of my favorite soups ever. You guys will just love it and will totally thank me later. 

I love dinners that keep me out of the kitchen and playing with my Adie babes and this recipe does just that. You throw a few things in the pot and get to the important stuff like chasing my girl around the house listening to her squeal and giggle. This recipe makes a ton of soup so either be the hit of any party or save some for leftovers, soups always seem better the next day! This soup would be perfect for Cinco de Mayo with cheese quesadillas and a cold Coca Cola Classic Dr. Pepper.



Here is the quick and delicious recipe that will only take about 15 minutes to prepare and then you can sit back with your feet up and smell the delicious soup cooking. If you have company over they will think you slaved all day. Of course, you can cut down the quantities if it is finally just the two of you and you will still have plenty of leftovers. I hope you guys enjoy!

What you'll need:
2 pounds ground beef
2 cups diced onions
2 [15 1/2] cans pinto beans. do not drain
1 [15 1/2] can kidney beans. do not drain
1 [15 1/2] can whole kernel corn. drained
1 [14 1/2] can Mexican style stewed tomatoes
1 [14 1/2] can diced tomatoes. do not drain
1 [14 1/2] can tomatoes with chilies. do not drain
1 [1 1/4 ounce] package taco seasoning
1 [1 pounce] package ranch salad dressing mix
Optional:
1 [4.6 ounce] can black olives drained and sliced
1/2 cup green olives sliced
Garnish:
Sour cream, grated cheese, chopped green onions and pickled jalapenos

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, [ I did not do this step to keep the flavor], then transfer the browned beef onions to a large slow cooker or a stock pot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, top with sour cream, cheese, green onions and jalapenos.


Today we totally ditched our Spring Cleaning Adie's closet and went to the park. It's still a hot mess as she takes her nap and it'll be there when we she wakes up. The weather today was perfect blue skies and getting kissed by the sun as we both slid down the slide made for a perfect morning. She seriously giggled the entire hour we were there climbing each level to get to the slide or get to the tippy top to throw monkey over. Then we took a walk around the park and when it was time to go she cried and waved bye bye! Sweetest and saddest thing ever. I cannot wait for more mornings like this!





Hope you guys enjoy the taco soup and don't forget to enter our fun giveaway for a custom Hunny and Plum pom pom garland, $20 Lil' Raskals Gift Card and Cerelina Designs bracelet. Click here and there are a few ways you can get multiple entries! :) Good luck and we'll pick our winner tomorrow!




2 comments:

  1. Cant wait to try this version of the taco soup! thanks for the recipe!

    ReplyDelete
  2. You're so welcome! Let me know how you like it!!! xoxo

    ReplyDelete

 
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