Canning Taco Soup article on janice142

Date: 6 August 2015. Canning Taco Soup.

© janice142

I love taco soup. That it is easy to make, does not 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 is an 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

Taco soup dry mix (the stuff that is 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 after it is done cooking.

1 pound of lean ground beef (optional)

1 can Dark red chili beans

1 can Light red kidney beans

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

1 can diced petite tomatoes

1 can sweet white shoe-peg corn

1 can spicy yellow Mexican corn

Rotella spicy tomatoes or Salsa (if desired)

1 small head of broccoli (if desired)

Basically, please note a variety of beans. This time I added 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. Because I did not 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 is requested repeatedly and smells wonderful when cooking. I have made it for dockside get-togethers and have never had to bring any home. Taco soup is 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. Meat is optional.

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

Skipper is on my propane locker by the planter where I regrow scallions. She loves her treats, and I love her.

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 am very particular about avoiding fats. Goodness knows this is a healthier choice for me.

Also, regarding the cans listed in your ingredient list: if you are concerned with sodium you could rinse the beans off. I use the broth/juice from cans however my way is not the only way to make taco soup.


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 have 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	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. 1 pound of lean ground beef 1 can Dark red chili beans 1 can Light red kidney beans 1 can black beans 1 can diced petite tomatoes 1 can sweet white shoepeg corn 1 can yellow Mexican corn Rotella spicy tomatoes or Salsa (if desired) 1 small head of broccoli diced into small bits (optional) Son was not one to willingly eat green veggies. Consequently a lot were hidden in his food.

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

IF you have any leftovers, you can preserve them in glass canning jars. For one cup jars, heat the soup then process for one hour. For the one pint jars, process for 1.5 hours or 90 minutes. Do not forget: your taco soup must 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 a better choice.

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 is delicious.

This is paleo friendly (just meat and veggies) so for those of us trying to skinny up, give taco soup a shot. I believe you will 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 am 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?

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