Taco Soup
Or, you can go all out with sour cream or crème fraiche, diced green onions and grated cheese — or whatever else you like to top your taco soup with!
Taco Soup Recipe
Serves: 8–10
INGREDIENTS:
- 2 pounds ground bison
- 2 cups onions diced
- 2 cans of choice black and kidney beans
- 1 can organic corn
- 1 14-ounce can of plum tomatoes
- 1 14-ounce can of diced tomatoes
- 1 14-ounce can of tomatoes with chiles
- 1 taco seasoning mix
- 1 ranch dressing mix/seasonings
DIRECTIONS:
- Brown the 2 pounds of ground bison in a medium-high heated skillet until it is browned. (Remember: The ground bison will continue to cook in the crockpot, so it doesn’t have to be overcooked.)
- While the ground bison is browning, dice the onions.
- Place browned ground bison and all the other ingredients into a large crockpot or slow cooker and gently mix with a wooden spoon.
- Turn crockpot on low and cook for 8 to 10 hours.
- Serve in soup bowls placed on plate, with cut up peppers and tortilla chips on the side.
- Top with your favorite toppings, such as sour cream, crème fraiche, diced green onions and shredded cheese.
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