0:01
- Are we together? (laughs)
0:06
I think Eddie said, yes, we're together.
0:09
You know, it's still kinda cool here in Savannah.
0:12
And I know some of y'all are probably getting snow
0:14
and thinking, what the heck?
0:16
But it's still good soup weather right now.
0:22
So I'm gonna share with y'all my recipe for taco soup.
0:28
Okay, so we're gonna start, y'all, with two pounds
0:32
of ground beef and two cups of chopped onion.
0:37
And we're gonna brown those off
0:40
because we're not gonna want all that fat.
0:45
We're gonna drain that fat off.
0:54
Yeah, I make this soup a lot in my Crockpot.
0:59
And of course, it doesn't have to cook it as long
1:01
as like you would a pot roast,
1:06
'cause basically, everything's gonna be cooked in it
1:11
So in with our two pounds of burger
1:20
that we're gonna brown and drain off.
1:24
And I kinda like mine in,
1:26
like if I'm making spaghetti or goulash,
1:30
I like to leave my hamburger in pretty big chunks.
1:34
So not like all minced up.
1:37
Like when I get a spoon and I want some meat,
1:40
I want it to look like a piece of meat.
1:43
So I'm just breaking them off into big hunks.
1:57
That's some pretty ground beef, Theresa.
2:00
- [Theresa] Thank you.
2:04
- [Theresa] It is actually 85.
2:10
- So that's good, even less fat.
2:14
Because the average out there I think is 80/20.
2:18
- But if you want a real good hamburger, y'all,
2:23
get you some 90/10. (chuckles)
2:30
I'm getting it not right, bass-ackwards.
2:34
Yeah, for that juicy, greasy burger, (laughs)
2:37
find you a 70/30. (laughs)
2:41
Okay, so see, not a whole tremendous amount of fat, but
2:48
(metal tapping) just something
2:49
we probably don't need.
2:54
So now I'm gonna bring this over here now,
2:58
and I'm gonna add all my ingredients.
3:03
It's a lot of ingredients,
3:07
but I'm probably gonna omit this
3:12
because the recipe calls for black olives and green olives,
3:17
and I must've had the general public in mind about that
3:22
'cause Michael and I, if we order a pizza
3:25
and there's a black olive on it, we just, (chuckles)
3:31
Now I can eat them like this.
3:36
And my child, Bobby, he could put all of those
3:40
in his mouth at one time.
3:41
He adores green olives, black olives.
3:44
But Michael and I don't.
3:46
So I'll decide at the end.
3:50
And the sliced green olives,
3:54
they didn't even make it over here. (laughs)
3:57
They didn't make it past the table. (chuckles)
4:01
So we've got our diced tomatoes with green chilies.
4:07
We've got our crushed tomatoes.
4:09
We've got a RO-TEL that's spiced tomatoes
4:13
with lime juice and cilantro.
4:15
We've got some pretty white corn.
4:22
two cans of pintos and one can of red.
4:31
And then a can of chilies. I don't know if I said that.
4:34
And then we've got our taco seasoning.
4:40
And it calls for one envelope of ranch dressing.
4:45
But I think I found that in one of those little packs,
4:49
it's just an ounce, ounce and a half.
4:52
Let's see if they say what.
4:54
To make an eight-ounce, you'd use 1 1/2 tablespoons.
5:00
To make two cups, you would use three tablespoons.
5:03
So I always have figured when I
5:07
need my ranch dressing and I'm putting it in something
5:10
like my pot roast recipe that calls for au jus and ranch,
5:16
I put like three tablespoons to equal one envelope.
5:23
So that's what we'll be doing there in the way of seasoning.
5:27
Look at this pot of taco soup, y'all.
5:33
and I know that it's gonna taste delicious.
5:36
Now I added a little salt.
5:38
I didn't add any pepper
5:42
because of the tomatoes has some spice in them.
5:46
So you can heat it some more with your sauce,
5:58
I added about a teaspoon, I think, of garlic powder
6:02
and probably a teaspoon of salt.
6:06
So I'm gonna dip me up just a small bowl.
6:10
And do you remember when I was washing out the cans
6:13
where the gravy was left in the bottom?
6:18
I guess the can was that full of water.
6:20
So I did add like one can of,
6:25
like a soup can of water.
6:28
So now I've got avocado here.
6:34
I got the original corn chip.
6:39
And then I have the little dips, the scoopers.
6:46
So I think since it was already open, (chuckles)
6:52
I'm gonna use the scoops,
6:55
and I'm gonna give them a little crush, crunch to it.
7:01
And then I'm gonna add some cheese.
7:05
I should've probably put the cheese down
7:07
before I put the crunchy, shouldn't I have?
7:13
Okay, so we said, cilantro, avocado,
7:17
sour cream, cheese, green onions.
7:23
- [Man] All kinds of things.
7:29
Let me see what I did with the green onions.
7:41
You want some of this, Gussy?
7:44
You want some of this, boy?
7:45
I'm just gonna rinse those tips off
7:48
because I'm just gonna mince up just a little bit
7:54
of the green to go on top of my bowl.
7:59
Look how pretty that looks.
8:03
You know how it's really gonna look pretty?
8:08
When I put my tulips around it. (chuckles)
8:14
Get it? My two lips. (laughs)
8:32
It's delicious, y'all.
8:34
You see how I left that meat in some big chunks?
8:43
'Cause I like chunks.
8:59
I could stand up here for another hour, y'all,
9:01
and finish that bowl of soup,
9:04
but then I would miss my grandson's playoff game.
9:10
So I'm gonna have to finish that when I get back.
9:14
But y'all do make this because it's out of this world.
