Quick Taco Soup

Need to have dinner on the table in a hurry but want something hearty?

This is the answer!  This quick taco soup is all that and more.  It has the flavors everyone loves about tacos, but provides the comfort and warmth only a soup can bring.

Fall is in the air and is changing my cravings toward heartier food.  But during the weeknight it's hard to put a full blow meal together in a short time.  So on a Friday night, when it's time to relax and unwind from the week this is the perfect dish.

This soup uses ingredients that you may already have on hand.  Ground sirloin, onion, bell peppers, black beans, corn and canned diced tomatoes are the base.  Pretty much staples in my house.  I always have ground sirloin in the freezer so I can through something together like this.  The seasonings are what provide all the Latin flavor.  They work perfectly in this soup.  If you don't want a kick to the soup make sure to leave out the cayenne pepper.  That will make it kid friendly as well.

This soup can be made in under 30 minutes which is just perfect in my book!  The taste?  Well, MGG thinks it is fantastic, and has requested that I make it again this weekend.  Everyone loves tacos don't they?

Serve up this wonderful soup with a side salad and you have the perfect fall meal.  Enjoy!

Quick Taco Soup

Serves 4

1 lb ground sirloin

1 T canola oil

½ medium onion, diced

½ red bell pepper, diced

1/2 yellow bell pepper, diced

1 ½ t garlic, minced

1 ½ t cumin

1 ½ t dried oregano

½ t salt

½ t chili powder

¼ t cayenne pepper

1 14.5 oz can diced tomatoes

1 c black beans, drained and rinsed

2 c low sodium beef broth

1 c fresh corn

Garnish:  (optional) shredded cheese, sour cream, avocado slices, chopped tomatoes, tortilla chips

Brown sirloin in a large dutch oven until cooked through.  Remove from pot and drain drippings.  Add oil to pot and heat over medium high heat.  Add onion and bell peppers and cook about 5 minutes.  Stir in cooked sirloin, garlic, cumin oregano, salt, chili powder, and cayenne.  Stir to combine. 

Add tomatoes, beans, broth , and corn.  Bring to a simmer.  Cover and cook 5-10 minutes.  Garnish with favorite taco toppings.

Strawberry Pear Smoothie

 

By now you probably know that I love my smoothies!  

It's something that I look at as a healthy indulgence.  Reminds me of the milkshakes I dearly loved growing up.  But who can have those all the time?  Not this girl!  So my wonderful thick and creamy fruit smoothies are the best alternative.

Typically a quick breakfast for me, but I also been know to have one on a hot afternoon.  The weather is changing and we are getting the dreaded "Santa Ana" winds around here.  They create havoc with my allergies, but they are a sure sign that fall is on the way.  

With that come different seasonal fruits.  Apples and pears are bountiful in the stores right now and I try to create my smoothies with in-season fruits.  So I grabbed some pears, and some frozen strawberries that I saved from the ripe summer crops and whipped my latest smoothie creation.  The pears lend a light sweet flavor that are perfect next to the superfruit strawberries.  Oh yum!  

Full of vitamins and antioxidants....and just plain delicious!  You have to try this one, you'll love it!

Here are some other wonderful smoothie flavors to try as well.
Peach Cobbler Smoothie

 

 

 

  

Tropical Smoothie

 

Pineapple Mango Chia Smoothie 

 

 

 

Strawberry Pear Smoothie

1 6 oz container vanilla lite yogurt

½  medium banana

½ c strawberries (fresh or frozen)

1 pear peeled and chopped

¼ c milk

½ c ice cubes

Directions

Combine ingredients in a blender and mix until combined.  Serve in a tall glass and enjoy!

 

 

 

Roasted Vegetable Salad

 

One thing I love about fall is all the fresh vegetables....root vegetables...roasted.

Roasting brings out the best flavors in a vegetable that may be otherwise bland.  The caramelizing brings a sweetness to them that is unbeatable.

So I often make roasted vegetables as a side dish to some sort of protein.  It's fast and easy, and they can round out a meal nicely.  

Shhhh!  Here's a secret...roast extra vegetables so you can use them in a salad the next day!  Roasted Vegetable Salad can be very hearty and satisfying.  Really...they are perfect in a salad.

I roasted potatoes and green beans.  You can use any combination you like.  Here are some of my favorites:  

Roasted Potatoes and Green Beans

Roasted yams, sweet potato, and pumpkin

Roasted Parmesan Summer Squash

Potato Coins

The salad is easy to put together.  Just use your favorite greens, (I used mixed greens) add the roasted vegetables, plus any additional vegetables your would like, add a nice vinaigrette and some Parmesan cheese.  Nothing fancy is needed so that the flavors all shine through.  

Tell me...what's your favorite roasted vegetable combination?

Roasted Vegetable Salad

serves 4

1 bag of pre-washed mixed greens
2 - 2 1/2 cups of left over roasted vegetables
Oil and red wine or balsamic vinaigrette, to taste
1/3 c Parmesan cheese

Place greens in a large bowl, add vegetables and toss with vinaigrette to taste.  Top with cheese and serve.