The other day I was at our family camp and my mom served up an amazing white chicken chili.
I was like wow– this is good, can I have the recipe.
She said she got it from a little site I might be familiar with– Recipes That Crock.
I busted out laughing. I sometimes forget how good some of the recipes on our sites are…
And that got me thinking…
I want to go back and revisit some of our favorite recipes and make them again — not from memory, but from here and RTC.
I want to see what substitutions I might make and how everyone reacts to them.
And, I thought you might enjoy a front row seat at this experiment…
So I am starting a Tried Again and True Series on here and going to see how it goes.
First up let’s chat about Tried and True Crock Pot Taco Soup.
Tried and True Crock Pot Taco Soup
I wanted to start with one of my favorite taco soups from Recipes That Crock. I remembered this soup as an easy one to throw together full of flavor.
What I changed this time around
When I glanced at the original recipe ingredients list, I had almost everything I needed, if I just tweaked a couple of things…
- I switched out a can of white beans for the can of black beans because I was out.
- I added a can of drained corn because I love corn in our taco soup.
- I used minced dried onion instead of fresh because I was out.
- I switched out garlic powder for minced garlic because I wanted to.
- I switched out the dried oregano for some frozen basil from my garden.
What I loved about this tried and true recipe
- I really loved how easy this recipe was to throw together.
- We enjoyed the sausage in this dish a lot.
- Mikey LOVED the beans in this dish. They are really filling.
- I loved that I could cook this all day long on low and not worry about it overcooking.
Tried and True Crock Pot Taco Soup
Equipment
- 6 qt Crock Pot
Ingredients
- 1 lb ground sausage
- 1 lb ground beef
- 1 packet taco seasoning
- 2 tbsp minced dried onion
- 29 oz diced tomatoes 2 – 14 1/2 oz cans
- 30 oz can white beans 2- 15 oz cans drained and rinsed
- 30 oz red chili beans 2 – 15 oz cans drained and rinsed
- 10 3/4 oz can tomato soup undiluted
- 5 cups water
- 2 tablespoons fresh basil or 1 tbsp dried
- 2 teaspoons ground cumin
- 2 teaspoons minced garlic
- Salt pepper and cayenne pepper to taste
- Garnish: shredded cheese crushed corn chips sour cream, etc.
Instructions
- Brown 1 lb ground sausage and 1 lb ground beef with 2 tbsp minced dried onion, 2 teaspoons minced garlic and 1 packet taco seasoning while cooking.
- Drain and transfer to slow cooker with remaining ingredients (except garnish).
- Mix well, cover and cook on low for 8 hours.
- Serve warm with desired garnishes.
Notes
The family all agrees this recipe qualifies as a Tried Again and True recipe. (And they are TOTALLY loving the idea of this new series…not for selfish reasons at all- ha!)
Faye says
Love the taco soup recipe. It’s one of our favorites. Thanks for all the recipes.
Tobius says
My partner and I love simple crockpot recipes. Something we can put on and forget.
This recipe is very good, we did change it quite a bit the second time.
We cut out the beans, cumin, basil, and the cayenne pepper. We also cut it back because it’s just the two of us. We liked it better the second time, not so spicy.
That’s what is so good about recipes one can change them a bit, yet keep to the original as much as possible.
Cris says
So glad you and your partner enjoyed it and made it your own!