Last week Aaron found a great deal on Living Social that we couldn’t pass up. So we decided to head to Mt. Hood for a little spring skiing. I don’t know about you, but whenever going on a road trip, no matter how long, I always make sure to pack plenty of snacks. I do not like to find myself hungry somewhere where the only thing in sight is a McDonald’s or Taco Bell. However I think my sweet tooth was calling too strongly when I was shopping for snacks because all the things I bought just didn’t seem so satisfy.
So when you spend all day munching on things like this (though they are so delicious that I seriously inhaled them)…
all it let me craving was something that could satisfy true, real hunger, and not keep me looking for more to snack on.
CHILI. Yum. Soul filling, for sure. Probably all that fiber that does the trick!! Though technically the recipe below is NOT chili, so please do like Paula and call it Taco Soup around true Southerners like my father that have strict requirements on what constitutes real chili. For me, it is simply taste and this one tastes GOOD!
And with chili, even the leftovers are good. What I did with my leftovers this time was even better. As it sat in the fridge, the beans slowly soak up the soup part, leaving it very thick and the PERFECT topping for nachos. I like to make my own chips by cutting up my favorite tortillas and just dry roasting them in the oven at 400 for about 10 minutes or until you feel good about their crispness level. So easy and so much healthier!
Then I add just a bit of cheese underneath (to keep the chips from getting too soggy from the juices) and on top of the chili. And of course a little avocado is always welcome on my plate. What is your favorite chili recipe?
Paula Deen’s Taco Soup
- 2 pounds ground beef (we always use turkey for a healthier option)
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving (I always go with cornbread instead)
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
NUTRITION: Calories 388 / Fat 14 g / Carbs 42 g / Protein 26 g / Fiber 11 g