Taco Soup

Yes, it has been quite sometime, but we are finally getting settled in our new home and it is time for some more recipes! Fall is upon us, so soup is on the menu! This is one of the most easy crowd pleasing soups I make, and I mean easy.


1 lb ground meat (I use ground beef or ground turkey--usually 93% lean)
1 medium yellow or sweet onion--diced (If you want easy, use dried minced onion, if you want even easier, leave it out!)
1 (14.5 oz) can of black beans, rinsed and drained
1 (14.5 oz) can of dark kidney beans, rinsed and drained
1 (14.5 oz) can of corn--do not drain
1 (14.5 oz) can of diced tomatoes with chilies (you can also use a can of just diced tomatoes and add a 4 oz can of diced chilies, OR you can use canned whole tomatoes or chilies and dice them yourself, or you can leave the chilies out all together--please don't though, they are so delicious!)
1 packet of taco seasoning (or 1/4 C of taco seasoning if you buy in bulk or make your own...I usually add more because we like spice)

Garnishes:
Shredded Cheese
Sour Cream
Corn Chips
Cayenne Pepper

Add onion and ground meat to the bottom of a large saucepan and cook until meat is completely browned, add beans, corn, tomatoes (do not drain these), and taco seasoning. Stir and bring to a slow simmer. As soon as it is heated through you can eat! If you would like to let the flavors marinate a bit, add about a cup of water and let it simmer for a half hour or so.

Serve with shredded cheese, sour cream, and corn chips. Jax and I like to spice it up even more afterward with cayenne, that way we can serve it to the kiddos and still have it as spicy as we like it!

*Last time I made this, I used ground turkey that had already been cooked and had the taco seasoning put on it and frozen. I had previously made a huge batch of meat for taco salads and frozen half of it. I just tossed that frozen precooked meat into the crockpot then added the rest of the ingredients and let it simmer on low for four hours until we were ready to eat...easy peasy.

**This soup also makes a great freezer meal. Just let it cool and put it in a container or gallon bags and toss it in the freezer for a quick meal another day.

Meatloaf

We love meatloaf. Strange?... maybe, but it is a comfort food, and this is the best recipe I have come up with for it so far.

2 lbs. lean ground turkey

2 eggs

2 Tab. worchestershire sauce

2 Tab. dried minced onion

1 tsp. seasoned salt

1/4 tsp. black pepper

2 pieces whole wheat bread, crumbled ( I use the heels)

Ritz crackers (opt.)

I usually get the bread out in the morning and leave it on the counter to dry.

Combine all ingredients in a large bowl by squishing together with your fingers. (:

Form into a loaf and place in a loaf pan. Crumble Ritz crackers over the top and cover with foil.

Bake at 350 degrees for 45-60 minutes (or until meat thermometer reads 165).

Middle Eastern Meatballs

1 lb lean ground turkey

1 slice whole wheat bread, crumbled

1 egg, lightly beaten

1 TB. Worcestershire

1 tsp. seasoned salt

1/2 tsp. ground cumin

1 tsp. salt

1 tsp. ground black pepper

2 TB olive oil

1 onion, finely chopped

6 cloves garlic, finely minced

2 c. diced tomatoes (drain, if canned)

2 c. water

2 TB. tomato paste

1 tsp. dried oregano

1/2 tsp. ground cinnamon

1/2 tsp. orange zest (optional, but highly recommended)

2 cups quinoa

*1 chicken bullion cube (optional)

Preheat oven to 475°F. Line a baking sheet with foil and lightly coat with nonstick spray.

Mix together turkey, bread, egg, Worcestershire, 1 tablespoon olive oil, seasoned salt, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape into balls (I use a 1 inch cookie scoop which makes about 2 dozen).

Bake for 12 minutes or until just cooked through.

Add the remaining 1 tablespoon olive oil to a sauce pan over medium heat. Saute the onion until just tender. Add the garlic and saute for 2 minutes more. Stir in the tomatoes, tomato paste, water, oregano, cinnamon, orange zest, and remaining salt and pepper. Add the meatballs to the sauce and simmer until ready to eat (The longer it simmers, the more tasty and tender the meatballs will be.

Serve over quinoa. *You can add the bullion cube to the quinoa water before boiling to add a little more flavor. Couscous can also be substituted for quinoa.