Ingredients
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2
-
1
-
1
-
1
-
1
-
2
-
4
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Taco Soup Oamc, I found this recipe at a Pampered Chef “Power Cooking” show. It was served there and was so good. I came home and made it as part of my OAMC. It was great, even after being frozen. For my family, I make the whole recipe and then halve it when I put it into my freezer. Each bag makes about 6-8 servings, so this recipe will feed my family multiple times. Cook time doesn’t include the cooling time before freezing., This was really good, perfect for a chilly night. used a 13 oz. can of chicken instead of the beef and black beans instead of the pinto beans. I also buy taco seasoning and ranch dressing mix in large containers at Sam’s Club, and 3 Tablespoons is what used of each to equal a packet of each a little extra of the taco seasoning one. The flavor was great, but the larger size of the stewed tomatoes seemed like they didn’t belong…I might cut ’em up a little next time. My husband put cheddar cheese on his serving, and I made beer bread to go with this. I’m gonna freeze the rest today. Thanks!
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Steps
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1
Done
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Brown the Meat With the Onions in an 8-Qrt Stockpot. |
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2
Done
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When Cooked All the Way Through, Add Remaining Ingredients and Cook Over Medium Heat For 30 Minutes. |
|
3
Done
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Eat Now If You Are not Freezing It. Top With Grated Cheese, Sour Cream, Tortilla Chips, Etc. |
|
4
Done
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If Freezing, Let Cool Completely and Pour Into Freezer Bags. First Mark the Bags With "taco Soup, Reheat to Serve" and the Date. |
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5
Done
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I Usually Let the Bag Partially Thaw, Enough to Get It Out of the Bag and Then Heat Over Low Until Warmed Through. |
