Kelli's Gluten Free Kitchen

Taco soup makes a great alternative to tacos- and it’s just as easy! This recipe was inspired by the Taco Soup recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer

I swapped out refried beans to give it an almost creamy texture. I used Rotel to give it a slight spice- but adding cheese and sour cream when you serve it mellows out all the heat.

GF Taco Soup

1 lb. ground beef
2 Tbsp minced onion
1/4 cup Kirkland (Costco brand) taco seasoning
1 can Original Rotel
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can Rosarita refined beans
1 can (15 oz) water

Brown ground beef and onion in a stockpot. When no longer pink, add all remaining ingredients and bring to a boil. Stir well to break up the refried beans. Once boiling, turn to low and allow to simmer for 30 minutes.

Serve with baked Ortega taco shells on the side. Top soup with cheddar cheese and sour cream.