Tuesday, February 1, 2011

Taco Soup

I'm not really sure why Kraft refers to this recipe as "Taco Soup". Personally, I wouldn't put any of the ingredients (except the cheese and beef, and regular chopped tomato) in a taco. I'd call this soup more of a "runny chili", especially with the Superbowl looming on the horizon this weekend. I guess their title sounds more appealing or something.

I did a few alterations with this recipe. I used up the last of the beef stock (with 25% less sodium, huzzah!) that was in the fridge (just shy of 2.25 cups in total) in lieu of water, the cheese is marble because I already had it, I used a can of corn instead of frozen, my taco seasoning was some mexican stuff meant for eggs that I got for free from an egg farmer at the Stampede last summer, and my tomato products both came with fancy spices and such things in them.

My version turned out pretty well. If I could remember not to rub my eyes before washing my hands while chopping onions, it would probably be even better. It's got good flavour (I was a bit worried the Stampede mexican stuff would overpower everything) and it's hearty to fill me up. High in fibre too! I recommend that on a regular basis. I don't, however, recommend editing an assignment due tomorrow morning while cooking dinner...

1 comment:

  1. OMG, I thought you meant you were using eggs that you had gotten from a farmer @ the Stampede last summer!Sounds tasty otherwise.