Ask anyone who knows me.  I love tacos!  And nachos and burritos.  All the fixings.  Guacamole and salsa, cilantro and chopped onions.  Tapatio.  Bring it ON.

Today I’m making one of my favorite soups: taco soup.  I was introduced to this a few years ago by my friend Dr.Dani and she has even prepared it for us when our families camp together.

11393113_10203355090916562_3555175739156009892_nI put a little bit different spin on it as instead of cooking over a fire in a cast iron pan, I’ll be using my FreshTech Jam & Jelly Maker.  Are you kidding me????  Nope.  I use that machine for so many things!  Quite honestly, we rarely eat jam or jelly!

Today I’m using the following:

2 cans sliced tomatoes (don’t drain)
2 cans pinto beans (rinsed and drained)
2 cans kidney beans (rinsed and drained)
2 cups filtered water (add more or less depending on thickness desired)
1 chopped yellow onion
1 each chopped green onion, red onion, yellow onion
2 diced jalapenos
1 cups shredded carrot
1 cup shredded zucchini
1# extra lean ground beef or chicken <-skip if you do not eat animal products
2 tablespoons taco seasoning blended by Savory Spice Shop.

I pop the ground beef and seasoning into the freshtech first.  Turn on the machine and let the meat brown which takes only a few minutes in this fantastic kitchen gadget.  Then add the remaining ingredients.  I set the FreshTech timer for 22 minutes.

When finished, taste test and adjust spices as needed.  Odds are I will add a splash of tapatio!
Some people top their bowl of yumminess with sour cream and shredded cheese.  Nothing wrong with that!

I’ll update this post once dinner is ready. 🙂

 

Peace out!
Carlie