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.
- 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).