Every family has those 1 or 2 go to recipes that you know you can throw together in a matter of minutes and either serve within an hour or so, or basically let cook all day until you’re ready to eat. For us, that recipe is Taco Soup.
If I know I have a crazy day, I put it on early. If I know I want a lazy day, it takes about 15 minutes to prepare. Lots of company or teenagers roaming around in the evening eating at different times, it’s a no-brainer. Want a recipe most kids can’t foul up, this is it.
Perfect for Alaska and Beyond
Most Alaskans have a hefty stock of meat in the freezer thanks to the abundance of game and fish available here. And one is always looking for creative flavors to use with ground moose meat when cooking it up. Fortunately, soups and stews like this simple taco soup are ideal for this.
Plus, nothing beats a warm bowl of soup in the winter or on our sometimes chilly, rainy evenings in the summer.
We’ve also enjoyed variations of it using chicken, all white beans, and fajita seasoning then topping with avocados. That almost turns it into a white chicken chili, so get creative if you like. And using ground turkey decreases the fat content (although ground moose can be pretty lean).
Another tip is that like many foods, the flavors are even better the day after. So I have cooked it (because it’s so stinking easy) one day, and reheated it the next. Just watch your liquids and add more stock if you need to.
And finally, family, friends, and especially grown daughters; recipe is now on the blog!
Taco Soup with Ground Moose, Beef or Turkey
For the Soup
- 1 lb. Ground Moose Beef, or Turkey
- 4 15-16 oz. cans Beans your choice
- 1 15-16 oz. can of Corn
- 1 15-16 oz. can of Tomato Sauce or Diced Tomatoes
- 1 6 oz. can Black Olives
- 1 4-7 oz. can Green Chilies
- 1 quart Vegetable or Chicken Stock
- 1 package Taco Seasoning
- Fritos 1-2 bags or Corn Chips or Tortilla Strips
- Shredded Cheese your choice 1-2 c. (How much do you like cheese!)
- Sour Cream
For the Soup
- Brown ground meat in frying pan; drain when cooked.
- While meat is cooking, open beans and drain in colander; once drained add to crock pot or large stove top pot.
- Open corn, olives, green chilies, and tomato sauce and add full can, including liquids, to beans.
- Add cooked meat.
- Pour stock of choice over ingredients in pot, add package of taco seasoning, and stir.
- The longer and slower you can let this cook, the better the flavors will develop.
- Crock Pot: 8-10 hours on low heat-stir occasionally.
- Crock Pot: 5-6 hours on high heat-stir occasionally.
- Stove Top: ~ 1 hour on simmer-stir enough to avoid burning and monitor liquids for excess evaporation; add more stock if needed.
- Once cooked, serve over Fritos or corn chips and top with shredded cheese and sour cream.
- For bean selection, I like 2 cans Kidney Beans, 1 can Black Beans, and 1 can Garbanzo Beans.
- Olives may either be sliced or whole per your preference. My kids like them whole.
- Green Chili amount, your preference (I like more than less).
- Favorite cheese is Cheddar/Jack blend.