The other week I had a large pack of ground turkey that needed to be used. I usually use it in chili or spaghetti sauce, but neither of those were what I was in the mood for. I asked people on Facebook and Twitter for their favorite ways to use ground turkey and received a number of responses. Taco soup was the one that sounded just right that day. I had the ingredients on hand, and it fit the bill for a cold winter day.
The problem was, I had never made taco soup. I did a search and came up with lots of recipes, and I usual I did a little picking and choosing according to what our tastes our and the ingredients I had. This is the result.
It’s a pretty quick and easy meal since it uses several canned ingredients. I have a large container of McCormick taco seasoning that I used, but I think I start making my own after that is emptied. McCormick taco seasoning (not all their seasonings) are currently gluten free, but that could change. Always read labels. The amount of water is really up to you. This was a pretty thick soup, almost more of a chili, and my family greatly enjoyed it.
[print_recipe]
Taco Soup
- 1 – 1 1/2 lbs. ground turkey (or beef)
- 1 medium onion, chopped
- 1 pkg. taco seasoning mix (McCormick is currently gf, but always read the label)
- 1 can small red beans (or kidney beans), drained and rinsed
- 1 can whole corn, drained
- 2 cans diced tomatoes (with juice)
- 1 3/4 c. water
- toppings: cheese, sour cream, green onions, etc.
Crumble and cook the ground turkey and chopped onion in a skillet until done through. Drain. Add 3/4 cup of the water and the taco seasoning mix to the meat. Cook for several minutes. Combine all the ingredients in a pot and heat to a simmer. Continue to simmer on low heat for about 30 minutes.
Spoon into bowls and top with your favorite toppings or none at all.
Note: This recipe would probably also work well in a slow cooker.
This recipe is part of Slightly Indulgent Tuesdays where you will find other delicious, many of which are gluten free (though not all).
Can’t wait to try this-looks great! I’ve wanted to make taco soup for awhile now but most recipes call for ranch dressing mix and we can’t have dairy, so this looks great.
My Ranch dressing dry mix (adapted from Miserly Meals by Jonni McCoy):
1/2 c. dried parsley
2 T. onion powder
2 T. garlic powder
1 t. pepper
2 t. salt
Add to buttermilk, sour cream or plain yogurt to taste for dips or dressings (I’m sure dairy-free alternatives would work just fine as well).
This sounds comforting and delicious.
Simple, delicious, comfort food!
I made taco soup on Saturday! Similar recipe but I use a large can of crushed tomatoes and a small can of petite diced tomatoes, chicken or beef broth (depending on which I am making). I am not fond of the larger diced tomatoes, the petite are just right. Also, whatever is in the fridge; garlic, peppers, green chili’s, corn and added ground cumin along with the McCormicks.
Barb, I agree. I often prefer the petite diced tomatoes. Tonight I added a yellow bell pepper that was the last one from our garden, and some ground cumin!
I make something very similar to this in my crockpot… but I also add in a can of chili beans and a can of small diced chilis. Instead of the ground meat, I put 2 frozen chicken breasts… and by the time it has simmered on the counter all day, the chicken shreds right up. It’s amazing how far only 2 pieces of chicken can stretch!