Some occasions just taste a certain way to me. Food is such a central element of celebration and, as I am sure is quite common, I often get flavors stuck in my head as representing certain holidays. Some of those flavors traditionally make sense. Others are a little less obvious. For years, Halloween has tasted to me like taco soup.
I can't recall when I first made Taco Soup as the pre-trick-or-treat meal, but I did it for years. It's warm, it's hearty, and it's a little spicy--all a nice prelude to a cold, sugar-laden evening. Then we moved up to a small mountain community where Halloween was celebrated in the middle of town, complete with parade, carnival, haunted house, and businesses passing out candy. Those years dinner was hot dogs and hamburgers prepared by the Lion's Club.
Now we're back in a regular neighborhood, more or less, and so we will be able to reinstate our soup tradition. If you'd like to join us, I'll make a double batch. Alternately, you can make your own pot of soup. Make it ahead, even. I see no reason why this couldn't sit in a crock pot all day on low. Serve it with some corn muffins and apple slices. At our house, we also have a bowl of toasted pumpkin seeds, courtesy of our jack-o-lanterns, sitting out to munch on. (Dessert graciously supplied by the neighbors.)
- 1 lb. ground beef
- 1 chopped onion
- 1 pkg. taco seasoning
- 1-20 oz. can stewed tomatoes, undrained
- 2 c. water
- 1-8 oz. can tomato sauce
- 1 can corn, undrained
- 1 can kidney beans, undrained
Cook beef and onion together in soup pot. Drain fat. Mix in taco seasoning. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
Top each serving with:
- coarsely crushed tortilla chips
- sour cream
- grated cheddar cheese
- chopped avocado, if desired
Visit Ca-Joh for more Friday Feast Halloween Fare.