The Big Chill
Michelle Lane
Well, The Farmers Almanac got it right when it predicted the winter of 2019 would bring "teeth-chattering cold"! The Almanac even almost got the date right for Zone 5's (that's us) first winter apocalypse of 2019 - the almanac predicted January 12-15. Luckily our friends to the west caught the brunt of that over in Zone 4 and the winter front didn't quite push over.
Now, I'm by no means "cold natured" but even I am not looking forward to Saturday's forecasted low of 18! (01.19.2019) SO, before I hunker down in my long johns I figured it was a good time to stock up on some comfort food.
Taco Soup is one of my favorite alternatives to chili when the mercury starts to fall. It's a pretty popular Augusta dish and everyone has their own version. Here is my version! Feel free to share yours or your favorite cold weather "goto" recipe!
THE BIG CHILL TACO SOUP
INGREDIENTS
• 1 lb Ground Beef
• 1 Large Onion Finely Diced (or amount suited for your family's taste)
• 1 Packet Taco Seasoning
• 1 Can Nacho Cheese Soup
• 1 (15oz) Can Diced Tomatoes
• 1 (15oz) Can Tomato Sauce
• 1 (15oz) Can Whole Kernel Corn
• 1 (15oz) Can Kidney Beans (Light or Dark) - drained
• 1 (15oz) Can Chili Beans
• 1 Can Green Chilies
Optional:
• Crock-pot liners
• Worcestershire Sauce
• Beef Broth
• Red Wine
• Garnishes
◦ Sour Cream
◦ Shredded Cheddar Cheese
◦ Picante Sauce or Salsa
◦ Nacho Cheese Doritos
◦ Corn Chips
INSTRUCTIONS
Brown beef & onions on stove top. Add taco seasoning mix following package directions – OR, substitute a mix of beef broth, red wine, and Worcestershire for recommended water.
This is the great part! Dump everything else in the crock-pot or large stock pot. *pro tip: use a disposable crockpot liner to save yourself the cleanup!
Drain beef & onion mixture then add to crock-pot or stock-pot.
If using a crock-pot cook on low 8 hours or high 5 hours. If using the stove-top cook until warmed thru.
Serve nice and hot with garnish of your choice! I personally like mine with Doritos!