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Back in 2007 I had the awesome opportunity to travel to the Dominican Republic to help build a school house for an orphanage there. I loved my time there, and thing about the people I met there on a regular basis. While there I also fell in love with the food, and one of the dinners we had while we were there was Taco Soup! This recipe came from a number of recipes I looked through online mixed with my own favorite beans and veggies to put into mexican food!

Ingredients

  • 1 can of green enchilada sauce
  • 1 can cream of chicken soup
  • 1 can chicken broth
  • 1 can pinto beans
  • 1 can black beans
  • 1 red pepper
  • 1/4 large red onion (1/2 of a small red onion)
  • 1 can corn
  • 1 can diced tomatoes
  • 1 can of chicken or about a pound and a half of ground beef
  • taco seasoning (i make my own)

While the beef was cooking, I pulled out all the other ingredients. I drained both cans of beans and the corn (don’t drain the tomatoes!). I cut the pepper and onion into bite sized pieces.

I threw everything into the crock pot on low and let it start to cook as I drained the fat off the beef and mixed in the taco seasoning.

I tossed the beef into the crock pot, covered it, and cooked it on low for about 6 hours.

Of course you can toss whatever you’d like into the pot, and you don’t need to put in meat! I like to add meat and beans to increase the amount of protein and staying power that the meal has. You can serve it with tortilla ships or cheese on top if you’d like!

This made about 6 servings worth for me. I ate four in a few days time, and froze the rest! I love knowing I have meals pre-made that will taste delicious, and this is particularly nice to have during the chilly winter months!

Enjoy!

Now it’s your turn to share! What’s your favorite meal based on a trip you took?

© Journey To Wellness, Caroline, 2012

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