Wednesday, January 29, 2014

Taco Soup

Over the years I have to admit, I've gotten so much better about using up leftovers in our fridge. Growing up, I don't remember our family eating leftovers much. I suppose in that way, we were sort of spoiled.

Even in my first few years of marriage I remember cleaning out the fridge and throwing away container after container of food. I'm sorry if that makes you cringe. I realize how wasteful that must seem.  But fast forward to now, I make an extra effort to either use up those leftovers for lunches the next day or to re-create a whole new meal.

When we make tacos, I always make up extra meat just because they're actually one meal that's really good the next day. Or it's even easier to make into a whole other meal. Whether it be taco pizza, nachos, taco pasta bake or this soup. Especially now that we spent a good chunk of money on locally pastured meat, I aim to not waste a darn bit of it!

Since we were in for a blizzard warning Sunday night through Monday, this was the perfect meal to have on that cold night. Topped with cheddar cheese, crushed tortilla chips and avocado.....yum! I could go for another bowl right now.

Taco Soup

1 lb. ground beef/seasoned taco meat
14.5 oz. can black beans, drained and rinsed
15 oz. can tomato sauce
14.5 oz. can diced tomatoes {do not drain}
2 cups water
1 green pepper, diced
1 cup frozen corn
salt and pepper, to taste
1-1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients in a slow cooker, stir well. Cover and let cook on low throughout the day, for at least 5-6 hours. When ready to serve, ladle into bowls. Serve with grated cheddar cheese, tortilla chips and avocado if desired.

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