Comments on: Taco Soup

By: sandy

sandy — Sun, 02 May 2010 15:39:22 +0000

I can’t get the link to the printer friendly version to work. It doesn’t seem to take you there.

By: freespiritfarm

freespiritfarm — Thu, 25 Feb 2010 23:37:27 +0000

I feel the need to make a comment in Rebecca’s defense. I have never experienced food poisoning from my own cooking in my own kitchen and we eat our leftovers for a week (if they last that long.)
I happen to know Rebecca and she is the most food safety conscious person I know – can you say bleach, bleach, and more bleach. She loves the stuff. She is not a risk taker with food.
And furthermore, the USDA and FDA are really not the great barons of food safety we might imagine. These are the people trying to foist NAIS on us – microchips in all our animals (which have caused tumors) in the name of “food safety”. Codex alimentarius, putting all supplements (herbs, vitamins, etc) under big pharma manufacturing and government regulation, again in the name of “safety”. How about not allowing the sale of raw milk, a far healthier product than the hormone, and antibiotic-laden fluid devoid of beneficial enzymes and probiotics, and implicated by some researchers to cause cancer. How about the revolving door between USDA higher ups and Mon Santo – the folks that bring us all the genetically modified food that is soaked with Roundup. Okay, enough on my soap box. I just think that it isn’t necessary to knock on Rebecca for saying she can store the soup for a week. Know your meat source – buy direct from the farm and get grass fed while your at it! Know how it’s handled by cooking it yourself, refrigerate promptly, use some common sense, and I expect you won’t need to worry about food poisoning.

By: Tamra

Tamra — Thu, 25 Feb 2010 00:57:43 +0000

Hi, you might want to be careful about suggesting that anything with meat be stored in the fridge safely for a week. I realize that YOU and your family, etc. may do this, but it’s not a safe recommendation. The USDA food-handling guidelines say that ground beef is safe if stored the fridge below 40 degrees for 3-4 days max. Choosing to go beyond that for yourself is a personal choice, but recommending it to others is irresponsible. I don’t mean to be rude, but the information is true, and if anyone with a compromised immune system is served something that has not been handled safely, they could become very sick. I have had food poisoning, which is how I became so interested in this information.
Here is a link to the USDA website, or you can Google USDA “cooked beef” “safe handling”http://www.fsis.usda.gov/Factsheets/Beef_from_Farm_to_Table/index.asp

By: Sacha

Sacha — Thu, 17 Dec 2009 18:19:42 +0000

Here’s the message I found in my e-mail inbox when I returned from lunch today:

mmmmmmmmmmmm….
I ate the last of it today for lunch.
I’d enjoy this throughout the winter….please make again!

Five-day-old leftovers engendered so much good feeling that they warranted a written note! I give you full credit for that one.

By: Rebecca

Rebecca — Tue, 15 Dec 2009 14:03:28 +0000

Now THAT’S what I call fate! Thanks fantastic. I’m glad your husband liked it and that it was a success for you!

By: Sacha

Sacha — Mon, 14 Dec 2009 13:29:01 +0000

This managed to show up in my Google Reader the day after we had tacos and had about one pound of the meat left over — in other words PERFECT TIMING. Went out to buy the beans (had everything else in the house) et voilà taco soup!

I didn’t put the corn in because my husband has an aversion to corn in soup/stew and, let’s be real here, this was actually for him since I’m not a fan of beans. And I bought plain kidney beans instead of chili beans with sauce, so I toosed in a heaping teaspoon of chili powder to compensate. Also, I only used about 2 cups of stock since I threw it all into the slow cooker — about 5 hours on high — and no liquid would evaporate. Came out nice and stew-y and he LOVED it. No toppings other than shredded cheddar although he fantasized about crushing some hint-o’-lime tortilla chips to stir in.

So glad I printed this. I will certainly keep the recipe around so I can make seasoned meat with abandon on taco night. Thanks!

By: Amy

Amy — Thu, 10 Dec 2009 03:35:55 +0000

Well, if that doesn’t warm the cockles of your heart… what a wonderful story. Truly. As they say, “it takes a village…” Wish I had some neighbors like that. You’d think in the Midwest, but no. Everyone is pretty much man for himself here.

Now, as for this Taco Soup. Hello. This screams cold, snowy, blah day. I’m reading through the list of ingredients and I’m like “uh huh. yep. keep talkin’.” I printed it out.

By: Theresa

Theresa — Wed, 09 Dec 2009 15:16:01 +0000

Thanks, this is just in time for the cold, wet weather here.
Dinner tonight!

By: Rebecca

Rebecca — Wed, 09 Dec 2009 14:28:42 +0000

Maria- Anything that I can pile high with toppings makes me very happy. And it IS a cold day, isn’t it?

Da Poppa- You’re like your grandsons… “Wait for it… Wait for it…” 3 square meals. Groan.

Jen- Soup. It does a body good! Say hi to the gals for me!

By: Melissa

Melissa — Wed, 09 Dec 2009 05:40:59 +0000

3 square meals. Har har.

I don’t even want the stove top directions – this is just the kind of thing I would stick in my slow cooker. And I loved loved the post. What wonderful women, to do what they do for the other women of their community. It’s the kind of thing we urban folks miss out on. It really made me smile.