Monday, September 20, 2010

Loving my slow cooker and Taco Soup

I recently got my first slow cooker and am loving it and trying to use it as much as possible. It really helps with the crazy predinner hour and even more on work days when little Ava walks in the door at 5pm, points to her chair and says "dinner".

I have found a great blog for recipes called A Year of Slow Cooking. Steph, the writer, really did cook with the slow cooker everyday for a year. I think most of the recipes are gluten-free too. Although of course you can substitute normal flour.

Two nights ago I made her Taco Soup, I suppose it is like a version of chilli con carne. I made mine without mince, as we had leftover roast chicken which I added when serving. My soup didnt turn out very soup like, but that was fine.  It was a tasty mix of tinned tomatoes, corn, beans and taco seasoning. Chris, who doesn't like beans, actually quite enjoyed it!

Here is the recipe adapted for ingredients available in Australia. I didnt put mince in mine as I had left over roast chicken that I chopped and sprinkled over when serving.

Australian Slow Cooker Taco Soup

1 can kidney beans
1 can mexe beans by Old El Paso (the recipe calls for pinto beans, these are chilli pinto beans) or cannelini beans or black beans if you dont want the spice
1 can corn
1 large + 1 small can diced tomatoes
1 packet taco seasoning (the original recipe used 1/2 packet but this wasnt enough)
500g beef mince (optional - I didnt use it)
To serve: grated cheese,sour cream, avocado, jalapeno chillies from the jar (especially good if you have made this mild for the kids)
Crisp tortillas or corn chips

Brown meat if you are going to use it. Drain fat and add to slow cooker.
Sprinkle taco seasoning packet on top of meat.
Drain and rinse the kidney beans and add.
Add the entire contents of the mexe beans, corn and tomato cans.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of grated cheese, a dollop of sour cream, avocado, jalapeno (for the adults). I crisped tortillas in the oven and broke them up over the soup, but you could have them soft or use corn chips.

1 comment:

  1. Hi Shara,

    I'm so glad you're enjoying your crockpot! I had so much fun with this project and am happy to be of any help to you in the kitchen.

    I'm also happy to hear/read that the puffy pizza turned out nicely for you! we made it just last week for a house full of girlscouts.