The New and Improved Taco Soup Recipe

So everybody knows the old stand-by Paula Deen Taco Soup recipe.  It’s a work of art, really.  It takes like 10 minutes to get ready, is really cheap, and is awesome.

I think I might just have made it better.  And that’s saying something, because Paula Deen rocks.  Really.

I was out of a couple of things when I made this over the weekend, so I made some substitutions.  It turned out better, and cheaper!  Of course, this is entirely based off of Paula’s recipe, so if you like that one, you might want to try this!

(I’ll do the price breakdown with it, because, if you read my blog, you know this is how I think.)

2 lbs. Ground Beef – $3.60

1 Medium Onion – $0.50

1 Can Progresso Black Beans – $0.40

1 Can Progresso Cannelloni Beans – $0.40

1 Can Whole Kernel Corn (with juice) – $0.50

2 Cans Rotel – $0.65

1 Can Hunt’s Fire Roasted Diced Tomatoes – $0.40

1 Tablespoon Garlic Powder – 10 cents

2 Tablespoons Chili Powder – Maybe 10 cents

1 Tablespoon Dried Parsley – 10 cents

1 Teaspoon Black Pepper – 5 cents

Chicken Broth – 2 cups – 13 cents

Water – enough for the soup thickness you like.

(I’m totally estimating with these spices.)

Saute the onion for a little bit, then add the ground beef.  Brown ground beef, dump all the rest and a crock pot, and set on low for 8 hours.

That’s seriously it!

I garnish with sour cream (free, per the deal at Publix on dips this week), cheese (maybe 10 cents a bowl), and cornbread ($1 for 2 packs of Jiffy Mix and milk/eggs).  So, grand total, $6.93 for the pot of soup, $1 for the cornbread, and 10 cents for the garnishes.  Around $1 per serving (it makes about 8 servings for us – and we eat a lot!).

 
 

And it is some kind of good comfort food!