Happy Tuesday, friends! It’s the one day of the week that I do not have to make a decision about what I am making for dinner because it’s TACO TUESDAY BABY! Last week I was out of shells so I got a little creative and turned our traditional taco meal into a taco soup. It ended up being the perfect meal for this cold, snowy weather we’ve been having. The best part? So stinking easy! Minimal chopping and only one pot to clean. In the future, I may double the recipe for left overs. My family of six ate the entire pot in on sitting. Not gonna lie, I was flattered.
Every time we have tacos we typically use ground turkey, but you can definitely substitute ground beef or even omit to make it vegetarian.
1 red pepper diced
1/2 onion chopped (I used yellow)
1 pound ground turkey
1 cup zima tomatos halved
1 1/2 cups corn (I used frozen)
1 15 oz can kidney beans
1 cup salsa
1 packet of taco seasoning
3 cups chicken or vegetable broth
Optional toppings: shredded cheese, sour cream, cilantro, sliced avocado, and/or tortilla chips
Heat 1-2 tablespoons olive oil in a large pot. Sauté red pepper and onions for 5 minutes or until they are starting soften. Add in ground turkey and cook through breaking up often until no longer pink. Add tomatoes, corn, beans, salsa and taco seasoning. Mix and cook for one minute. Add broth and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes. Serve alone or with your choice of toppings (shredded cheese, sour cream, cilantro, sliced avocado, and/or tortilla chips).