Did you make the Taco Soup Mix from the other day? Here’s a bonus recipe using that dry blend. Fresh and flavorful, this easy dip recipe is great for veggies as much as it is for chips.
Try it as a spread for soft tacos or burritos for an added pop of flavor.
MEAL TRAIL IDEA: Try it as a spread for soft tacos or burritos for an added pop of flavor. If you have left over soup, drain the liquid from the soup and use the veggies (and optional meat) to make a soft taco or burrito.
I was inspired to create this favorite blend of seasonings when my family raved about a Taco Soup served at a church potluck one Sunday afternoon. After asking my friend for the recipe, I realized it was one that used so many packaged seasoning blends and canned goods that one recipe could feed an army. I rose to the challenge and set out to dissect the ingredients for each of those seasoning packets and set out to create a recipe that made just enough soup for one family at a time.
This is still one of the few meals my pickiest eater will always get excited about!
MAKE IT A SOUP MIX: I like to keep several bags of single use mixes on hand to whip up a fast batch of Taco Soup on a busy day. My ‘picky eater’ can make this on his own more easily when I have a bag he can just cut open and pour into a pot with the liquid ingredients. I print the soup recipe and place it in the basket where I store the bagged blends so everything I (or he!) need to know is right there.
Leftovers of this soup make a great baked potato topper! For this reason I like to make a double batch and plan a meal trail that week. Split open the baked potato and use a slotted spoon to scoop out the reheated taco soup, getting a generous portion of the vegetables and optional meat, but very little of the broth. Top with a generous portion of shredded cheddar and some sour cream and enjoy a delicious meal with the family!
When life is busy and you need a meal ready to eat as you walk in the door, this is your answer. Whether it’s a family meal or a dinner party, this meal is the perfect answer.
Prepare a larger roast than needed for this meal. A 6-quart slow cooker will hold up to a 10 pound roast, and you don’t need to use additional seasoning. Take the leftover roast, shred it and save (freeze) it in 2-cup portions in freezer bags to use in other recipes. Shredded roast is great tossed into a vegetable soup, a favorite chili recipe or reheated with a favorite BBQ sauce and served on buns. Our family favorite is to make French Dip Sandwiches using the left over roast and juice.