Sunday, December 8, 2013

BBQ Taco Soup

It is a cold, cold day here in the Pacific Northwest.  The high today is supposed to be around 24 degrees with brisk winds.  This is highly unusual weather for us in this area and are not used to this. Needing something to warm us up, I decided to make a hearty pot of BBQ Taco Soup.

Here is my twist on a taco soup, adding a BBQ flair:

BBQ Taco Soup

1 lbs. ground beef
1 pkg. taco seasoning
1 16 oz. can KC Masterpiece Smoky Bourbon Baked Beans
1 14.5 oz. can fire roasted diced tomatoes
1 15.25 oz. can whole kernel corn - no salt added

Directions:

Brown and drain ground beef in a frying pan and drain off oil.  Sprinkle the taco seasoning over the beef and sauté a little bit to brighten up the spices and then add the water as directed on the spice packet and simmer until most of the liquid has evaporated.

Open and add all of the cans (do not drain anything) and pour into a large sauce pan along with the taco meat.  Heat over medium heat until heated throughout.

Optional toppings:  sour cream, shredded cheese, cilantro, tortilla chips, or corn chips

Cheese suggestions:  sharp cheddar, smoked cheddar, or smoked Gouda

This is a very hearty soup and is very filling.

All of the ingredients (left out taco season packet because the hamburger is already prepared with the taco seasoning)

In a large sauce pan open and pour in fire roasted diced tomatoes

Open and add can of smoky baked beans


Open and add can of whole kernel corn  (I used no salt added to cut down on the salt)

Add cooked taco meat

Heat at medium heat until heated through.  Serve with desired toppings listed above.

2 comments:

  1. This BBQ taco soup is not only yummylicious but also having great nutritional value.I am glad that you have shared the recipe with readers so that maximum people could get benefits from it.

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