Taco Soup for The Soul.

 

                                                            Blogging 101 or something like it.

When I first started to write this blog, I planned on doing a funny, serious and helpful ditty each day. Well, guess what? Life got in the way. I have spent a lot
of my time jotting down some "good 'ole" memories but I have found not to many helpful hints or jokes - recipes even. I am going to try and change that though. You must first realize it isn't always so easy.

I figured that I shall start with this dinner "dish" that I have been making lately.

When I first started to eat Keto - I assumed it was going to be the same old same old and overly boring to say the least but the more that I am on it the more I look for fun and tasty things to cook or bake up.

I will admit that some of the things have been less then mediocre to put it nicely but I went a head and "enjoyed" them any way. Well, at the the best I could after I scribbled down on a tattered slice of paper *do NOT ever make again - caca!

Not so long ago you would have never, ever found me whipping up anything - let alone eating anything that looked like or tasted like this soup. I mean, come on - onions, garlic, peppers, green chilies and tomatoes. Really? I would think someone was trying to force me into eating my last meal with a concoction like this but today - I can't get enough of it. 

Taco Soup - It will become a staple of sorts in (my) home and will be made Autumn, in Winter and maybe even a few Summer nights too. The best thing about it is that it is Keto, fast - easy to prepare and cooks all day in the crockpot so in the evening it is ready when you are.

Honestly I can't wait for the rain to come or the snow to set in to really take full appreciation in enjoying this  - during the "ber" Season.

                                   *~* Taco Soup *~*

2 - Pounds of Ground Beef (fried & drained)

2 - 8 ounce packages of Cream Cheese

2 - 10 ounce cans of Rotel (I get the ones with the green chili added)

1 - 15+ ounce can Whole Kernel Corn (add 2 if you like but drain ahead of time)

1 - Large Green Pepper (diced up on the smaller side)

1 - Large Onion (diced up on the smaller side)

2 - Tablespoons Minced Garlic

1 - Tablespoon Taco Seasoning

2 - Teaspoons Chili Powder

4 - Cups Chicken Broth ( I used the carton kind)

Place raw hamburger in skillet. 

Sprinkle with 1/2 a tablespoon Taco Seasoning. 

Cook on med-low breaking into small pieces until no longer pink.

Pour into strainer to drain meat.

Add diced Pepper, Onion and Garlic into skillet that the hamburger was previously fried in.

Sauté about 3 minutes. 

Pour cooked ground beef back into same skillet - mixing well.

Open Cream Cheese and place each into bottom of crockpot.

Sprinkle the top of it with the other 1/2 Taco Seasoning and the Chili Powder.

Pour both cans of Rotel over the top of the Cream Cheese.

Pour drained Corn over the top of the Rotel.

Stir well to mix.

Pour 4 cups of Chicken Broth over the mixture.

Lightly stir - just to moisten the ground beef mixture.

Cover crockpot with lid.

Turn on High and cook for 2 hours (stirring every so often)

Turn on Low and cook for another 4 hours (stirring when the urge hits)

*I serve this with either crusty bread or cheddar biscuits.
(Keto fair: I use BBQed Pork Rinds)

*I also like to doctor it up a bit by adding a dollop of Sour Cream and some
sliced black olives.

Anything goes, really. Just dig in and enjoy it.

*This can also be frozen if any is left over.

*The original recipe does NOT call for Onions, Peppers, Garlic or Corn.

I find that I like to change things up & make it my way!


                                                 Kazz 💋