Beef Taco Soup

Another nostalgic childhood meal. My mom received this recipe from one of her employees when I was in second or third grade and ever since, it is a go-to recipe on winter days. 

It is very likely that you already have 90% of the ingredients in your pantry. Or, you can shop for this ahead of time and buy 2 or 3 meals worth so you will have it in your pantry for the next rainy or snowy day. 

Another perk, is you can customize this soup to your specifications. I make it different than my mom does now. I have seen this recipe all over, but I will give you my spin on it!

Here is what you will need:

• 1 lb ground beef, elk, or venison
• 1 packet of taco seasoning (I use Dot Seven Ranch Tex-Mex Rub)
• 1 small onion 
• 2-3 cloves garlic
• 1 15oz can chili beans
• 1 15oz can diced tomatoes
• 1 15oz can pinto beans 
• 1 can black beans
• 1 can garbonzo beans
• 1 can red kidney beans
• 1 small can sliced olives
• 1 cup frozen corn
• 1 32oz container beef stock

Optional Toppings

• Shredded Mexican cheese
• Cotija cheese (tried this last time, so good)
• Avocado
• Cilantro
• Lime wedge
• Sourcream
• Hotsauce
• Toritilla chips

Build your soup!

1. I start by heating a cast iron pan to medium/high.
2. Then, grab a crock pot or stock pot out to have ready to go.
3. While the cast iron is heating, I dice up the onion and mince the garlic. 
4. Add a tablespoon of olive oil into pan and toss in onion and garlic until translucent.
5. Then, add in your ground meat with 3 tablespoons of taco seasoning. (You may need to add a smidge more seasoning depending on taste)
6. Cook meat through until browned, then add it into the crock pot of stock pot. 
7. Add in just the canned chili beans, frozen corn and diced tomatoes to the cooked ground meat. 
8. Pour all other beans and olives into a colander and rinse and strain a few times (I feel like this just helps a bit with GI issues for our family :) )
9. Add the remainder of beans and olives to the meat mix.
10. Add in the carton of beef stock. 
11. Let it slow cook all day in a crock pot on high for 8 hrs. I love this option if we are working or outside most of the day tending to the ranch. So nice to come home to dinner ready after a long day. 
12. Or, if you have it in a stock pot, keep heat on medium-high and then turn it down to low after it starts to boil. Let the ingredients amplify for an hour or two before serving. 
13. Serve in a bowl with desired toppings and enjoy!