Saturday, December 31, 2011

Taco Twist Soup

As I started my new teaching job, the secretary at school quickly found out that I love to cook.  As you all know by now, I am a religious reader of Iowa Girl Eats.  I constantly find new recipes on her site that I want to make.  One thing I really love about her site is that all of her recipes are easy to make and they do not take a lot of prep time.  Of course, every once and awhile she posts something that does take a lot of time.  However, she always makes it very appealing to make and makes it appear simple.  I always love to search Pinterest for new recipes to make as well.  As long as something is simple to make, I am game for attempting to make it.

Anywho, the secretary quickly found out I love to cook and she gave me a cookbook that my school made a few years ago.  She told me I had to make "Taco Twist Soup."  It is so simple to make and it is absolutely delicious.  I also added some ways to make it a little healthier... as I like to say I "healthified" the soup.  Yup, I made that word up and Chris does not agree with it.  But you know, I'm sticking to it :) In this recipe I even use the onion.  I HATE onion, but it definitely adds to the flavor and helps to keep the meat super tender.  Plus, Chris loves when I cook with onion, so every once and a while I'll do anything to make him happy.

Here is the delicious recipe... unfortunately I do not have any of my own pictures of the soup, but I found one on the Internet that look similar to what I made.

Taco Twist Soup


1 lb ground beef (I use ground turkey... to healthify)
1 medium onion
2 cloves of garlic
1-2 tsp. Chili Powder (I use mild)
1 tsp ground cumin
3 cup Beef Broth (I use low sodium chicken broth)
1/2 cup of corn
1 1/2 cup picante sauce or salsa
1 14 oz can diced tomatoes
1 cup uncooked Rotini pasta
1 small green pepper chopped


In a large saucepan, brown the ground meat with onion and garlic.  First chop the onion or use food processor to chop.  Drain meat.  Sprinkle chili powder and cumin over meat.  Cook and stir for 30 seconds.


Add remaining ingredients and mix well.  Bring to a boil, stirring frequently.  Reduce heat.  Cover and simmer for 10-15 minutes or under pasta is tender.


Ladle into bowls and top with shredded cheese and sour cream.  Serve with tortilla chips and additional salsa.  Makes about 8 servings.






This is a great recipe because it is easy to make.  I do not like coming home from work and have to worry about making dinner that might take awhile.  This is quick and easy and quite delicious.  Also it makes quite a bit of food and makes very good leftovers.  I even made a big pot of this, froze it and we took it to Colorado with us at the end of December.  This soup has become a regular in our rotation of meals!  Hope you enjoy.  

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