Real Food Makeover: Tricia's Taco Soup - Dump and Go Dinner
8
Servings
14
Ingredients
1
Comments
A slow cooker family favorite gets a real food makeover. Taco soup is delicious and perfect for down days in between holiday celebrations.
8
Servings
14
Ingredients
1
Comments
Ingredients
- 1 ¾ cups cook Pinto Beans, Dried
- 3 cups cook Ground Beef
- 1 ¼ cups dice Onion
- 1 ¾ cups cook Kidney (Dark Red) Beans, Dried
- 1 ¾ cups cook Black Beans, Dried
- 2 cups Corn, Frozen
- 1 ¼ cups Diced Tomatoes with Green Chiles
- 16 ounces Tomato Sauce
- 7 teaspoons Taco Seasoning
- 2 teaspoons Parsley, Dried
- 1 tablespoon Minced Onion, Dried
- 4 teaspoons Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients and divide among indicated number of freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients in a slow cooker.
- Cook on high for 3-5 hours, or until heated through.
1 Comment
Join the discussionWe enjoy this recipe. Comes out as chili, not soup, for us.