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.
I 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. 🙂