Taco Soup with Ground Moose, Beef or Turkey
Make it, Leave it on, Eat it, love it!
Prep Time15 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Soup
Cuisine: Mexican
Keyword: Easy Taco Soup, Taco Soup Recipe
Servings: 10 -12 servings
Calories: 402kcal
Author: Janet-Mountain Kitchen
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
Toppings
- 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.
Cooking Times:
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.
Calories: 402kcal | Carbohydrates: 50g | Protein: 23g | Fat: 13g | Sodium: 2034mg | Fiber: 10g