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Date: 6 August 2015. Canning Taco Soup.

I love taco soup. That it's easy to make, doesn't require lots of odd ingredients and can be made aboard works well for me. Too, I pressure can any leftovers to preserve them for another day. That way when I want more, it's a easy matter to open a jar and voila: dinner is ready.

Taco soup is one of those recipes where innovation and additions or deletions are simply a matter of satisfying preferences. You decide what cans to open and use, and I guarantee it will taste good.
 

 

Taco Soup ingredient list

 
  1. Taco soup dry mix (the stuff that's two for a dollar)

    I prefer two packages, however would suggest you first make it with one. If you want more flavor add the second to your pot.

  2. 1 pound of lean ground beef

  3. 1 can Dark red chili beans

  4. 1 can Light red kidney beans

  5. black beans (I made them from scratch this time as the canned version was high in sodium)

  6. 1 can diced petite tomatoes

  7. 1 can sweet white shoepeg corn

  8. 1 can spicy yellow Mexican corn
  9. Rotella spicy tomatoes or Salsa (if desired)
  10. 1 small head of broccoli

Basically, you'll note a variety of beans. I've just started this time adding black beans to the batch. It is a pretty addition offering another color and flavor to the palate.
 


Normally I use the two colors of corn too. Since I didn't have that in my lockers I opted for broccoli instead.

 


This is the Signature Dish when my Kidlet brings food to company potluck dinners. It's requested repeatedly and smells wonderful when cooking. I've made it for dockside get-togethers and have never had to bring any home. It's always a big hit.

First, cook your hamburger in the taco seasoning package mix. You want it flavored well, so add some water. I added about 2/3rds of a cup of water to the pan so it was very juicy.
 


Side note: This time I opted for thinly sliced beef as it was less costly than the hamburger.

I snipped away all the fat to cook for Skipper treats later.
 

When I have to cut meat, I mostly use my kitchen shears. I am comfortable using scissors. For me they are less dangerous than a sharp steak knife on a rocking boat. You might give scissors a try too.

When canning I'm very particular about avoiding fats. Goodness knows it's healthier for me.

Also, regarding the cans listed in your ingredient list: if you're concerned with sodium you can rinse the beans off.
 

 

Taco Soup Recipe

 

 

Pre-cook your hamburger in the taco seasoning mix until done. Add the burger to a large pan or crock pot.

From the list on the right, open cans and dump into the crock pot. There is no need to drain the cans. Heat thoroughly and cook until the beans start to soften. If you opt to add fresh broccoli when it's done, your taco soup will be too.

I've also added green peppers, onions and garlic when available.

You may serve this with regular sized Fritos (put the chips in the bottom of your bowl so they will soften a bit)
My son-in-law likes sour cream stirred into his
Kidlet likes grated cheddar on top

  1. Taco soup dry mix (the stuff that's two for a dollar)

    I prefer two packages, however would suggest you first make it with one. If you want more flavor add the second to your pot.

  2. 1 pound of lean ground beef

  3. 1 can Dark red chili beans

  4. 1 can Light red kidney beans

  5. black beans (I made them from scratch this time as the canned version was high in sodium)

  6. 1 can diced petite tomatoes

  7. 1 can sweet white shoepeg corn

  8. 1 can yellow Mexican corn
  9. Rotella spicy tomatoes or Salsa (if desired)
  10. 1 small head of broccoli

 

 

Basically, you cannot mess taco soup up. Add what of the list you like to the pot and call it good.

 


IF you have any leftovers, you can preserve them in glass canning jars. For one cup jars, process for one hour. For the one pint jars, process for 1.5 hours or 90 minutes. Don't forget, your taco soup needs to be hot when it goes into the jars and into your pressure cooker.

The instructions are found in Canning Primer (Preserving Meats, Part 1)
and
Processing in Pressure Cooker (Preserving Meats, Part 2)

The batch as given above makes at least 14 cups. For me, the one cup jars are a single serving. Fellows with a bigger appetite ought to find a pint jar sufficient.

Out on the hook and away from a dock there are times when my diet lacks fiber. This provides same without being too harsh. I keep a few jars tucked aside for just that sort of event. And too, because it's delicious.

This is paleo friendly (just meat and veggies) so for those of us trying to skinny up, give taco soup a shot. I think you'll like it.
 

Addendum. 9 August. I was asked what Taco Soup Mix is. It's one of those small packages of dry mixes for gravies found on the seasoning aisle. You'll find them by the spices in the store. The name brand is McCormick however the knock-off's are just as good in my opinion.

When I'm not dieting I like adding Fritos to the bottom of the bowl. Others add grated cheese or sour cream. I like it with onions and sometimes cook green peppers in the batch too. Basically I scan the reefer and add whatever looks good.

How long in the crock pot depends on the temperature setting. On high, perhaps an hour or two. Low would be perfect to start in the morning before going to work and arrive home to a speck of heaven. Your place will smell wonderful.

And supper's ready. Enjoy.


Are you a taco soup fan?
Is there anything else you can think of that could be added to the pot?

COMMENTS:
 

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