Making taco soup in the crockpot on cold winter days

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides more protein and fewer calories, while cream cheese can be more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese is lower in calories, while processed cheese can be cheaper.

Begin by stating it's a cool morning and a great day to make taco soup.

Mention the recipe is in volume one on page 15, referring to both Santa Fe soup and taco soup.

State that the taco soup will only include vegetables and will be made in a crockpot.

Explain that the recipe is a 'dump and go' for convenience.

Add 1 can of pinto beans (16 oz) without draining.

Add 1 can of light red kidney beans without draining.

Add 1 can of black beans without draining.

Add 1 can of diced tomatoes with green chili (Rotel).

Add 2 cans of petite diced tomatoes.

Add 1 can of mexicorn instead of Sho Peg corn due to a pantry mix-up.

Mix the ingredients together in the crockpot.

Add 1 pack of taco mix (mild).

Add 1 pack of Hidden Valley ranch dressing.

Pour in 2 cups of water.

Stir the mixture and mention it took about 3 minutes to mix and open the cans.

Put the lid on the crockpot and set it to cook on low for several hours until heated thoroughly.

After approximately 4 and 1/2 hours, return to show the finished soup.

Serve the soup with Frito chips or Saltine crackers, mentioning personal preferences.

Discuss the quantity of soup made and how it can be frozen for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens