I love all things Mexican…well, American-ized Mexican 🙂 And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book. I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.
And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight. Unseasonably cold weather + football season upon us = soup for dinner.
1 lb of ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon of cumin
1 teaspoon of chili powder
8 ounces of cream cheese
2 10 ounce cans of Rotel tomatoes
1 can of beef broth
3/4 – 1 cup of heavy cream
Brown your ground beef and drain off the excess fat. Add in the minced garlic and onion and cook until the onion is clear. Add in your spices (cumin & chili powder) and let cook at minute. In the meantime, cube your softened cream chess. Add the cream cheese to the meat mixture and combine until the cream cheese has melted.
Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it). Stir well, bring to a slow boil, and you’re done!
What is Picadillo? Good question. It’s traditionally a spanish mexican dish served over rice or in tacos. I think it tastes similar to a chili soup. While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often. I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.
Slow Cooker Picadillo
2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives). I also added some of the brine from the jar for added flavor. Then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.