Thursday, February 18, 2010

Recipe of the Week: Taco Soup

For Super Bowl Sunday, we made a big pot of taco soup with plenty leftover in the freezer. This is a fabulous soup/chili and a perfect meal for a Sunday afternoon.




1 tablespoons olive oil
1 large onion, diced
2 pounds ground beef
2 cloves minced garlic
2 cans stewed or diced tomatoes, undrained
1 can corn, undrained
2 cans kidney beans, undrained
1 can sliced black olives, undrained
1 jar medium hot sauce
2 packets taco seasoning
1 large (20 oz) Corona Beer
2 cups water
salt, pepper, cumin, chili powder, to taste
sour cream, cheddar cheese, green onions, taco chips


1. Heat oil in large stock pot and saute onion, about 2-3 minutes. Add ground beef and break apart with wooden spoon. Cook until browned then add garlic and cook for 1 minute.
2. Add all can goods, undrained and entire jar of hot sauce. Add taco seasoning and stir.
3. Add beer and half the water (you can add more water to thin down if you want more of a soup than a chili).
4. Bring to a boil and reduce heat. Simmer one hour, then check seasoning and add salt, pepper, cumin and chili powder as needed.
5. The longer you simmer, the better it will taste. I typically let my taco soup cook 4-6 hours before serving.
6. Serve hot in bowls with garnishes.