Рецепт Cheesy Taco Soup
Cheesy Taco Soup
March 5, 2014 by Nicole Morrissey 18 Comments
I thoroughly enjoyed the winter Olympics…almost as much as I enjoy the summer Olympics. Or college (Illini) sports. Yes, even when they lose in basketball to Michigan by, like, 30 points. Gaaah. But as a side note on the Olympics, I really do not understand curling. Atallwhatsoever.
By the middle of week 2 of the Olympics, I was missing my favorite TV shows. Big time.
Two Broke Girls makes me laugh hysterically. Parenthood makes me cry…and smile. I love drooling over Taylor Kinney in Chicago Fire. Subsequently, I’m also now hooked on Chicago PD. Grey’s Anatomy is like a train wreck you just can’t turn away from. Mike and Molly is cute and Molly’s mom and sister crack me up with their giant wine glasses and constant inappropriateness.
The Bachelorette that continued on through the Olympics was not engaging enough to satisfy my little TV habit (not so shocking, I hope…). Plus, it’s hard for me to hop on the treadmill or elliptical without something good to watch on the DVR. Yes, my exercise habits struggle when my DVR is lacking. Ironic, I know.
As the never ending winter of 2014 rages on, the comfort food ensues. There continues to be no end in sight for this dreadful Midwest winter.
This soup is not a looker, but the taste was great. Hearty, warm, and it seemed sinfully cheesy and rich. A bowl of hearty, warm soup next to a toasty fireplace is the only thing getting me from one day to the next.
Who has another great soup recipe to share? ….Or 50 degree weather? I’m flexible.
Cheesy Taco Soup Author: Nicole Morrissey Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Serves: 5 Ingredients
1 lb 96% lean ground beef 2 Tbsp unsalted butter 2 Tbsp all-purpose flour 2½ cups skim milk, divided 1 cup (4 oz) 2% cheddar cheese, freshly shredded 1 package taco seasoning 1 (10 oz) can Rotel, undrained 1 (15 oz) can black beans, drained & rinsed Instructions
Brown ground beef in a large soup pot over medium-high heat, breaking up with a wooden spoon, until no longer pink. Drain and return to pot. Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk and bring to a simmer. Reduce heat and simmer an additional 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Set aside. Add taco seasoning, Rotel, black beans, and remaining 1½ cups milk into cooked ground beef then stir well to combine. Bring to a heavy simmer then turn heat down to medium and simmer for 10 minutes, stirring occasionally. Serve hot. Nutrition Information Serving size: ~ 1½ cups Calories: 368 Fat: 13.6 Carbohydrates: 25.8 Sugar: 8.4 Sodium: 954 Fiber: 6.4 Protein: 34.2 Cholesterol: 79 3.2.2265
Busy day ahead! Oh, and more snow ahead, too. ::sob::
Be well,