Up next in 10
The ultimate "burn the sickness out of you" comfort food! 🌮🍲
Today, Danielle is showing you how to make our version of Taco Soup right in the slow cooker. This recipe started back when we were feeling under the weather and needed something hearty, spicy, and easy to throw together. Whether you're living on a sailboat like us or in a traditional kitchen, this chunky, meaty soup is a guaranteed win.
We’re keeping the ground beef chunky, using low-fat meat to avoid that "oil slick" on top, and loading it with garlic, onions, and cilantro.
In this video:
* Why we use 90/10 ground beef for soup.
* The "corn juice" flavor hack.
* Better Than Bouillon vs. Cubes (and how to adjust).
* How to serve it (Quesadilla dipping is a must!).
Get the full recipe & 250+ more here:
👉 https://www.dininginwithdanielle.com
👉 https://www.chrisdoeswhat.com
Join the Adventure:
We’re living and cooking on a sailboat! Follow our journey:
YouTube: Subscribe for more recipes and sailing vlogs!
#TacoSoup #SlowCookerRecipes #CrockpotCooking #SailboatLife #EasyDinner #DiningWithDanielle #HoMaidChef
Show More Show Less View Video Transcript
0:00
you.
0:02
>> All right, babe. What are you cooking
0:04
today?
0:05
>> We are going to do our taco soup. It's
0:08
going to be done in a slow cooker. And
0:11
um this is our version of our taco soup.
0:14
Uh pretty simple, I think, but it does
0:17
have quite a bit of ingredients in it.
0:19
And uh first we got to start by sautéing
0:23
up this one. We do one pound of ground
0:26
beef. So, I got to get this sauteed
0:28
before it goes into the slow cooker. So,
0:31
we're going to start that.
0:35
Get that going. So, I know you probably
0:39
have a different stove top, but this is
0:41
how mine works.
0:45
Okay. So, that meat looking good. So,
0:48
why are we going to leave this chunky or
0:50
>> Yeah, this this has to This is a taco
0:53
soup. You kind of want to taste the
0:54
meat. We're not trying to make um tacos,
0:58
you know, ground beef really tiny tiny
1:00
meat. So, I try to keep it pretty
1:03
chunky. Um but also, you got to cook it
1:07
all the way through. I don't want the
1:09
blood in the taco soup.
1:11
>> Oh, no.
1:11
>> I mean, it's not going to be that big a
1:13
deal. I mean, if you cook it out, but I
1:17
just find that it's um
1:19
cook it.
1:21
>> And do you want a highfat meat for this?
1:24
I try to do a um like 90%
1:30
uh because I don't want so much of that
1:32
that fat oily stuff just floating on the
1:35
top of the taco soup. Kind of doesn't
1:38
look that great. So, this is a 90 93
1:44
7. It's pretty low fat.
1:47
>> Mhm. I've used um 85 as well and there's
1:53
definitely a lot more fat in that. But
1:56
um
1:57
yeah, I just don't like all that fat.
2:01
You're slurping. It's like
2:08
>> Okay, guys. I think this is about ready.
2:12
I kept it pretty chunky
2:16
and um because it will break down a
2:19
little bit in the slow cooker. So that's
2:21
the reason why another reason why I keep
2:22
it pretty chunky. I'm just making sure I
2:24
don't see any pink.
2:26
I don't think I see any pink. All right,
2:29
we're going to transfer this over
2:33
to the slow cooker.
2:39
>> Oh yeah.
2:40
>> All right. So, we have the ground beef
2:43
already done. Sitting in the slow
2:45
cooker. Slow cooker aren't on yet. We
2:47
got to get all our ingredients in first.
2:50
We're going to do um four clo Well, I
2:53
have four. I mean, three right now, but
2:55
this one's about two. So, I usually do
2:58
about four cloves unless they're really
3:00
big like that. Then I would adjust that.
3:03
Or you can put more garlic in it. It's,
3:06
you know,
3:06
>> you can never have too much garlic. You
3:09
can, especially if you're prone to
3:11
heartburn,
3:13
which I sometimes am.
3:16
So,
3:18
I don't like how these um some of them
3:20
are coming out these days. Let me just
3:22
cut that. Maybe I have a little bad
3:25
spot. Just not the whole thing bad.
3:28
That's fine.
3:51
looking good, baby.
3:53
>> Mhm.
3:56
If you guys watch our previous videos,
4:00
you'll notice that I use um jarred
4:02
minced garlic.
4:04
And believe me, if I had access to that,
4:07
that's what I would be doing.
4:09
Um I do think that it's it's good to
4:13
chop up your own garlic, but let me tell
4:16
you something about that convenience.
4:19
It's it's it's nice.
4:22
All
4:25
right. Now,
4:28
I'm going to put this
4:31
in the crock pot. And it's so sticky.
4:40
We're going to do one whole onion. This
4:43
is probably like a medium size. Um,
4:47
I prefer I don't really want it to be
4:50
overpowered by onions. So, I'm not going
4:51
to use a large. I'm just This is a
4:53
medium.
5:00
Going to get that layer off. Actually,
5:02
you know what? I do. It's just easier to
5:04
do it this way
5:07
to get that layer off.
5:13
Sometimes it looks like it's good to
5:15
eat, but it's really
5:18
it's really hard to cut. You see how
5:20
>> like that? Yeah. So sad, but you got to
5:23
take that first layer off.
5:32
And then not going to finely chop these
5:36
or anything. And these are going to be
5:37
kind of, you know,
5:41
good on a spoonful of soup.
5:43
>> Oh, yeah.
5:46
>> All right. So, looks about like that.
5:50
You know, it's not too small, not too
5:52
big.
5:56
Next is we are putting in 14 well
6:00
actually 15 oz either 14 or 15 ounces of
6:03
these are diced canned tomatoes. Yeah, I
6:06
know. It's getting dr. Um, but yeah,
6:09
that's what it is. It's just diced
6:11
canned tomatoes.
6:13
I like the diced because
6:16
they add a chunkyness to it instead of a
6:21
puree. It just gives it a little extra,
6:24
you know, uh, hardiness is what the the
6:28
word I'm trying to get to. So, it just
6:31
looks like that. Um, you can't find the
6:34
dice. You can do crushed, but try to
6:37
stay away from like the the puree.
6:40
That'll make it really really I don't
6:42
know, like you're making a spaghetti
6:44
sauce. We're not trying to do a
6:46
spaghetti sauce
6:48
that
6:50
we're going to do a whole can of of
6:52
corn.
6:54
Um, and I'm also putting the liquid in
6:56
it because the liquid adds it adds a
7:00
little bit more flavor.
7:01
>> It's the corn juice.
7:03
That way you don't have to put in so
7:05
much um bully on it as well either
7:08
because the liquid's coming in from
7:09
there. So yeah, we just do that.
7:15
It's already gotten getting some liquid
7:17
down there. That's good.
7:22
Okay.
7:23
And I'm going to be using um we do four
7:28
cups of bullion. Uh, but I don't have
7:31
like the boxed bullion or the canned
7:34
bullion. So, I'm just going to be adding
7:36
some bullion cubes. And if you do uh
7:40
look at my other recipes, um you'll know
7:43
that I I always use better than bullion.
7:45
>> Oh, yeah.
7:46
>> It's the best stuff on earth that you
7:47
can get your hands on it. But I do not
7:50
have that here. So, we're using this. If
7:53
I had better than bullion, that's what
7:54
I'd be using. So, we're going to do four
7:58
cups. I'm going to do four cups of water
8:01
and then I'm going to add my bull yarn.
8:08
Do that correctly. Water it.
8:13
So, it's two cups
8:16
and the um I mean, of course, we're
8:18
we're doing a soup, but you don't you
8:22
want to still have the hardiness in
8:23
there, too. So,
8:26
the annoying part of
8:29
bullion in a paper.
8:35
These actually are pretty good from the
8:36
DR. It's um it's got a it's
8:40
they're not very salty at all. And it's
8:43
got like a very um bullion. I'm using
8:46
chicken. You can use beef. I um I think
8:50
the chicken and the and the chicken
8:52
bullion and the beef together is just
8:54
fine. So, I'm just going to
9:02
do that because
9:05
or else you just be taking a long time
9:07
for that to melt.
9:09
So,
9:11
>> and how much polygon are you sticking
9:12
in?
9:13
>> Putting in four cubes. If you are
9:15
dealing with a powder base like um I do
9:18
have some of that but I don't have
9:19
enough where you just scoop it out. Um I
9:21
would do four teaspoons.
9:24
I'll put this in my blog so nobody gets
9:27
confused about the different steps
9:29
there. But there are like three
9:31
different ways to do this with the
9:33
bullion.
9:35
Now it's time for the seasonings.
9:38
Cumin, of course. If you're going to do
9:40
anything that's has to do with a taco
9:42
flavor, Mexican flavor,
9:46
cumin,
9:49
we do three teaspoons
9:52
of cumin in this,
10:03
right?
10:06
Put that one in in a minute.
10:10
My favorite.
10:11
>> Yeah,
10:13
this one. That I forgot this one doesn't
10:16
have a scooper.
10:18
Okay. One teaspoon of black pepper.
10:26
I used to do the, you know, the grinder
10:29
myself.
10:30
>> I don't have access to that right now.
10:33
So, that's next best thing.
10:38
We're going to do one teaspoon of salt
10:42
because the bullion is already going to
10:44
give it a salty flavor. So, we don't
10:47
want to overs salt it.
10:49
And even with our low salt bullion.
10:53
>> Yeah. I mean, you can always add salt.
10:57
Always. But you can't take it out. It's
11:00
really hard to take it out.
11:03
Um, we love cilantro around here. This
11:05
house is a cilantro house. Uh, so we add
11:08
cilantro to this taco soup and it
11:12
if I had to just not I it would still be
11:15
good, but I I swear it adds this extra
11:19
oomph to it. Love cilantro.
11:24
If I had fresh, I'd be using that, which
11:27
we usually can find fresh around here,
11:29
but it's hard to keep it. Everything's
11:32
so organic, it just it doesn't last very
11:35
long. Um, and we're going to do a half a
11:37
teaspoon of chili powder.
11:40
Now, this is actual
11:43
it's just ground chilies. There's
11:45
nothing added to this. I know when you
11:47
the chili powder I used to buy in the
11:49
grocery stores uh back in the US
11:53
um had stuff added to it. So, I usually
11:56
would put maybe a teaspoon or a little
11:59
bit more. But I have found
12:03
if you are sensitive to really spicy
12:06
things,
12:07
go light on this
12:10
or else you're not going to be able to
12:12
eat it. All right, so we got everything
12:14
in. Now we're just going to stir it up
12:17
and turn it on.
12:21
All the ingredients.
12:23
It's cold, so it's not going to like mix
12:25
really good. But
12:29
>> see how meaty that is?
12:32
>> Meaty.
12:32
>> Oh, yeah.
12:33
>> Chunky.
12:37
Got just enough broth in it.
12:40
Um, it will create a little bit more
12:42
broth because once you start cooking
12:44
onions and all that, it's going to
12:46
create a some extra liquid.
12:52
>> And we're going to
12:56
put the lid on.
12:59
I got one of these fancy. Got me another
13:02
crock pot
13:03
>> courtesy of our friends.
13:04
>> Yeah, I paid. They did that for us. And
13:09
then of course, you know, you just turn
13:10
it on. I'm going to set this for 6
13:13
hours. It may not take 6 hours. I'm
13:16
putting it on high
13:18
um for 6 hours.
13:21
And I would suggest checking it after
13:25
about 4 hours. It might be ready.
13:30
Okay. So, it's been 5 hours
13:34
and um
13:36
it's done. So, I'm going to uh take the
13:40
lid off, stir it, and so you guys can
13:43
see what it looks like.
13:53
It's hot.
14:06
Oh, yeah. Remember guys, this is a soup.
14:09
It's not a chili.
14:12
It's not supposed to be thick. It is
14:14
supposed to be a soup.
14:19
Yeah. That is ready.
14:21
>> Ready for dinner.
14:22
>> Oh yeah. Everything is cooked. It's all
14:24
conformed to itself, the flavors.
14:29
You know,
14:31
>> we like to serve it with um
14:34
I don't know, either some bread and I
14:36
think we've even done like um I think
14:38
we're going to do tonight we're going to
14:39
do some cheese quesadillas.
14:41
>> Yum.
14:42
>> Yeah. We'll dip a little cheese
14:44
quesadilla in there. Uh, we like it
14:47
because um it's got a brothiness to it
14:51
that um
14:53
well actually I started making this when
14:55
me and Chris got sick if I'm going to be
14:58
honest about it. That's how where this
15:00
recipe came from. I wanted something
15:02
that was kind of just going to burn it
15:04
out of you, you know, but a hearty meal.
15:08
That's how this one came along. But
15:10
anyways, um you want to follow all our
15:12
or go to see all of the the other
15:15
recipes that let me get that out. Our
15:17
other recipes, um stop laughing.
15:21
>> No, no.
15:22
>> Okay. You want to see our other recipes?
15:25
Um you can watch us make them here on
15:28
YouTube.
15:30
And also make sure you check out
15:31
chriswet.com.
15:33
Um, also dining withdaniel.com takes you
15:36
to all the recipes
15:39
and you'll find over
15:42
250 recipes geared towards main courses,
15:46
sides, appetizers,
15:49
salads, whatever.
15:51
>> I do it all.
15:52
>> You know, it's whatever it's whatever
15:55
makes it um on the list of everybody
15:58
loved it. So, that's where you're going
16:00
to find my recipes. Uh yeah, we're also
16:02
on Facebook if you want to see what
16:04
we're doing there. Um because we are on
16:06
a sailboat. So yeah, go check out those
16:09
adventures, too. We don't talk about
16:11
that a lot on our uh recipes. And uh
16:14
yeah, so
16:18
um thumbs up, uh ask question, leave us
16:21
a comment,
16:23
but we'll see you next time. Bye.
16:27
>> Goodbye to the front porch light. See
16:30
you later. This is our flight. The kids
16:32
are grown. The house is too quiet. Yeah.
16:34
Empty neester now. Ready to ride. Traded
16:37
the lawnmower for a salt breeze. Found a
16:40
new home. Between the palms of the trees
16:42
as Chris and Daniel charting a new
16:45
course. From the comfort zone to the
16:47
boundless source. No schedules, no rush,
16:50
just the sun in the sky. Got a budget to
16:52
balance. Keep the dream flying high.
16:53
From the dark side markers to the open
16:55
blue wide. Every new flavor we can't be
16:57
denied.
17:01
Auazo
17:03
for turning. That's the base. Blue
17:05
waters calling moving at our own pace.
17:07
We discover the world one wave at a
17:09
time. Ventures the rhythm is the
#Food & Drink
#Soups & Stews
#Hobbies & Leisure