Turkey Taco Soup

My wife loves Spanish/Mexican food.  I’m not very experienced in cooking it.  Not that I don’t like it, because I do, but it’s never really come across my stove top other than the real basics.  So when I found a recipe to make what looked like a tasty Mexican style soup, I was all over it.  I say “style” because I don’t recall any Spanish person in my life using this recipe as a stew, soup or even taco filling!  But… it ended up quite tasty and I’m dubbing it a total success!  So here’s my first Mexican style dish:
  • 1-2 lbs ground turkey, browned (or bite size chicken is great too!)
  • 2 cans whole corn
  • 1 can diced tomatoes
  • 2 cans pinto beans, drained and rinsed
  • 2 cans kidney beans, drained and rinsed
  • 1 packet taco seasoning
  • 1 packet ranch dressing seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 cups homemade chicken broth/concentrate (if you don’t have this, regular chicken broth will do just use enough to cover the other ingredients)
  1. Toss everything in your slow cooker.
  2. Set the temperature level to high.
  3. Set the timer for: 4 hours for a non-spicy but flavorful soup, 5 hours for a mildly spicy soup, 6 or more hours depending on your tastes
  4. You know the drill by now…
  5. Come back after 6 hours and serve with shredded cheese and a dollop of sour cream on top with a side of tortilla chips.

Deven’s No Bake Spanish Rice Stuffed Peppers

That’s right.  I don’t bake my stuffed peppers.  I love them crisp and full of flavor!  These are quick and easy to make, flavorful and always a big hit!


  • 4 Green bell peppers
  • 1 cup rice
  • 1 can black beans
  • 1 small can of tomato paste
  • 1 Tablespoon taco seasoning (or to taste)


  1. Slice the tops off of your peppers (set them aside to be chopped and added to the rice), remove seeds, and set bottoms in a muffin pan to hold them upright while stuffing.
  2. Cook your rice as directed on the package (for an added flavor, try a bit of lime juice in the water while looking your rice).
  3. Drain and rinse your can of black beans.
  4. Finely chop pepper tops (discarding the stems).
  5. Once rice is done, stir rice, chopped pepper tops, beans, tomato paste and taco seasoning together in a bowl until thoroughly mixed.
  6. Spoon rice mixture into pepper bottoms until overflowing.
Cheese Options:
  • Add cheese to the rice mixture while it’s still hot to melt it for a bit of added taste.
  • Or add cheese on top of stuffed peppers, and put in oven just long enough to melt the cheese.