Some fabulous people we know had a beautiful baby girl on Thursday. We had the opportunity to meet her today (she is really cute!) and we packaged up some easily reheat-able dinners that we brought over for the new parents, knowing that they might be a tad too busy to cook in the coming weeks.
One of the meals we made was taco soup — I found the recipe ages ago on sparkpeople.com, and Nick and I really enjoyed it when I made it before, but we had since forgotten about it. I like it because it’s not quite as heavy as chili, but it still has a similar kick to it. It makes 9 servings, so we packed up a few containers for our friends and saved a little for ourselves for dinner tonight. It’s delicious, super easy to make, and doesn’t dirty a lot of dishes. (This feature is of particular importance to my husband, the designated dish washer of our household.)
found via sparkpeople.com, modified by me
1 lb. lean ground turkey
1 15 oz. can tomato sauce
1 14.5 oz. can diced tomatoes w/green chilies
1 4 oz. can chopped green chilies
2 11 oz. cans corn (not drained)
2 15 oz. cans dark kidney beans (not drained)
1 pkg. taco seasoning
In a large pot, brown ground turkey over medium heat. Add tomato sauce, diced tomatoes, green chilies, corn, kidney beans, and taco seasoning. Bring to boil, and then simmer for 15 more minutes, stirring often. Serve and enjoy. Garnish with chips, cheese, and sour cream, if desired.
We added a little shredded cheese but skipped the chips and sour cream — still delicious!
ETA: obviously, this recipe could be made with fresh vegetables as well (which would cut back on the sodium) — but if you’re low on fresh veggies and time, canned items are a great solution.