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I was wrong

2010 February 1
by Jennifer

I was wrong. Case #239494939.   This time it was about that classic kitchen appliance, the Crock Pot.

I didn’t register for one when we got married. I never thought I would use one. Ever.  Crock pots are for Midwestern apron clad housewives who utilize Velveeta in their cooking. Like this:

I was wrong.

Well, on a whim I got one at Costco for about $35.  Since an Al Clad Slow Cooker can run upwards of $200, I figured that $35 dollars was a good price for the amateur crockpotista.  And for the record, it is IMPOSSIBLE to go to Costco and not buy something that wasn’t on your list.  Other impulse buys include our battery operated motion activated trash can that pops the lid when you are near by.  And this really warm blanket on our bed.  And all the AA batteries I could ever need in a lifetime.  And these delicious ice cream things they were handing out samples of. And the biggest bag of pita chips I’ve ever seen…

But I digress.

I have always thought that crock pots are for women who have nothing else to do.  In reality, they are for people who HAVE stuff to do. You just put the food in the morning, cover and return 8 hours to dinner. As if by magic.

The first recipe I tried was this one of Paula Deens.  Arguably the only recipe in her collection without two sticks of butter and sour cream…oh wait.  Nevermind, this recipe calls for sour cream.  It was so easy and so delicious.

Here is the recipe (adapted from food network original).  It can also be made on the stovetop if you are not ready to take the Crock Pot leap.

Taco Soup

Ingredients

* 2 pounds lean ground turkey

* 2 cups diced onions

* 2 cans pinto beans

* 1 can pink kidney beans

* 1 can whole kernel corn, drained

* 2 cans Mexican-style stewed tomatoes (I like Rotel)

* 1 can diced tomatoes

* 1 can tomatoes with chilies (I like Rotel)

*1 can stewed tomatoes

* 2 (4 1/2-ounce) cans diced green chiles

* 1 (1 1/4-ounce) package taco seasoning mix

* 1 (1-ounce) package ranch salad dressing mix

Options for the top:

* Tortilla chips or corn chips

* Sour cream or plain greak yogurt—its healthier and equally delicious cousin

* Grated cheese

* Cilantro! My love.

Directions

Brown the ground turkey 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 chilies, 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. Top with your favorite Mexican toppers– sour cream, cheese, green onions and cilantro.

Oh the joys of cooking for two!  This recipe makes enough to feed a family of ten, so we enjoyed it for dinner four out of five nights last week, and it got better and better.

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