One day Whitney and I went to check out the Penzeys store in Cameron Village in Raleigh. They have an exciting selection of all kinds of spices. We picked out three on our visit: pasta sprinkle, pumpkin pie spice, and the focus of this post, a bold taco seasoning. The store has little recipe cards on a lot of displays to help inspire you, and that's where we found the recipe for this. It was pretty good, and definitely comforting on a cold fall day, but the spiciness was a little intense. I'm not sure whether I would bother to make this again vs. just preparing regular tacos.
2 cans (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) corn, drained (or kernels from 3-4 ears corn)
1 can (14.5 oz.) diced tomatoes
1-3 teaspoons taco seasoning
1 container (16 oz.) salsa of your preferred heat level
Garnishes:
1 cup tortilla chips, crumbled
1 cup shredded cheddar, jack or mozzarella cheese
½ cup sour cream
In a soup kettle, brown the ground beef or turkey and drain any fat. Turkey won’t really get brown. Add the black beans, corn, tomatoes (with the juice), taco seasoning and salsa. Water may be added to make it a little soupier as desired. Cook over medium-low heat for 20-30 minutes. Serve with garnishes.
Serves 8-10.
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| Mmm beef and beans and tomatoes and stuff |
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| Taco soup, prior to serving and garnishing |
Whitney has told me how nice that little shop is.
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