Recipe Review: Slow Cooker Taco Soup

So I’m fairly certain that this is another recipe out of either Taste of Home or Southern Living but I’m not really sure which. Honestly until I started blogging I didn’t really pay any attention to where I got my recipes from.

Slow Cooker Taco Soup

INGREDIENTS

  • 1 lb ground beef
  • 1 onion, chopped
  • 1 can (16 ounce) chili beans, with liquid
  • 1 can (15 ounce) kidney means, with liquid
  • 1 can (15 ounce) whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 (1.25 ounce) package taco seasoning mix
  • OPTIONAL
    • Grated cheddar cheese
    • Sour cream
    • Chives
    • Corn chips (like Fritos)
    • Cornbread

DIRECTIONS

  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside.
  2. Place the all ingredients (including cooked ground beef but NOT including ‘optional’ ingredients) in slow cooker.  Stir to blend.  Cook on LOW for 8 hours.

THOUGHTS

  • This has become a staple in our household.  I cook this about once a month and even if we don’t eat it for dinner that night, it freezes beautifully so we can eat it any time.
  • I like to prep the ground beef the night before and then just pop it in the refrigerator overnight.  In the morning, I’ll plop everything into the slow cooker and set it for 8 hours and then head off to work.  When I come home, I’m greeted with the most delicious aroma!  I’m sure it drives our dog crazy.
  • This dish tastes a lot like a broth-based chili to me.  It’s soooo good.
  • Believe it or not – it will eventually start getting cold in the not-so-distant future (yes, even here in Texas) and this dish is great on a chilly night.  For a really hearty meal, make some cornbread – slice a good chunk and place it in the bottom of your soup bowl, then ladle this soup on top and top with cheese.  Delish!

I’ve linked up to these great parties:

Alderberry Hill
Beyond the Picket Fence
Bloom Designs
Chef in Training
Chic on a Shoestring
Classy ClutterDays of Chalk and Chocolate
Craftionary
Crafty Confessions
Delightful Order
DIY Home Sweet Home
DIY Show Off
Ginger Snap Crafts
Handy Man, Crafty Woman
Happy Hour Projects
Home Stories A to Z
Homemaker on a Dime
Homework
I Gotta Create
I Heart Nap Time
It’s Overflowing
JAQS Studio
Kammy’s Korner
Lil Luna
Made in a Day
Making the World Cuter
Mod Vintage Life
My Girlish Whims
Not Just a Housewife
One Artsy Mama
Skip to my Lou
Uncommon Designs
Under the Table and Dreaming

Recipe Review: Baked Chicken with Rice and Black Beans

The Hubs and I absolutely looooove this recipe.  It’s soooo yummy!  It’s from a 2009 issue of Southern Living magazine and I’ve gotta tell you – they hit it out of the park with this one.

Image

Baked Chicken with Rice and Black Beans

Serves 6 to 8 (I’d really say 4 to 6)

INGREDIENTS

  • 1 (10oz) package yellow rice mix (we use the mahatma mix in the yellow bag) & any ingredients required to make it (check the packaging)
  • 1 cup chopped onion (we prefer ours finely diced, but we like a lot of onion – if you don’t love onion or don’t care or are going for convenience you could definitely use frozen chopped onion)
  • ½ cup chopped green bell pepper (we use frozen)
  • ½ cup chopped carrot
  • 1 Tbsp olive oil
  • 2 cups cubed cooked chicken (use either a pre-cooked store-bought rotisserie chicken or bake a chicken breast or two the night before)
  • 1 (15oz) can black beans, rinsed and drained
  • 1 (10oz) can diced tomatoes and green chiles (Rotel), undrained (we didn’t have any so I used a can of regular diced tomatoes and chopped up some pickled jalapenos)
  • 2 cups (8oz) grated Monterrey Jack cheese (we used a ‘Mexican blend’)

DIRECTIONS

  1. Preheat oven to 350.  Prepare rice according to package directions.
  2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat for 10 minutes or until tender (do not let it burn!).
  3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1-1/2 cups cheese in a large bowl.  Spoon into a lightly greased 3-qt or 13×9-inch baking dish; sprinkle with remaining ½-cup cheese.
  4. Bake, covered, at 350 for 30 minutes.

THOUGHTS

  • If you use rotisserie chicken (or bake chicken the night before) as well as frozen onions and bell peppers this dish comes together in a flash.  It makes a great weeknight meal!
  • We prefer this dish with refrigerated melon severed on the side (watermelon, cantaloupe or honeydew).  The dish has just a little kick and the cool melon makes a nice pairing.
  • If you don’t like spicy you can absolutely take out the Rotel and just used plain diced tomatoes (just make sure you only use 10oz as a ‘standard’ diced tomato can is 16oz).
  • If your family is dairy-free (or one person in your family is) you can omit the cheese and just top individual plates with cheese as desired.

I’ve linked up to these great parties:

Alderberry Hill
Beyond the Picket Fence
Bloom Designs
Chef in Training
Chic on a Shoestring
Classy Clutter
Craftionary
Crafty Confessions
Days of Chalk and Chocolate
Delightful Order
DIY Home Sweet Home
DIY Showoff
Ginger Snap Crafts
Handy Man Crafty Woman
Happy Hour Projects
Home Maker on a Dime
Home Stories A to Z
I Gotta Create
I Heart Nap Time
It’s Overflowing
JAQS Studio
Kammy’s Korner
Lil Luna
Made in a Day
Making the World Cuter
Mod Vintage Life
My Girlish Whims
One Artsy Mama
Skip to my Lou
Uncommon Designs
Under the Table and Dreaming