When I worked at the local television station, it seems we were always planning potluck meals. It worked out especially great for us that worked evenings to not have to trample into town for food. The TV station was located a good 10 miles from anywhere.

One of the anchors made taco soup for one potluck dinner. It was really good, so another anchor had asked her for the recipe. She obliged and gave it to her. Well, a few months pass and some organization is putting together a local cookbook and asked the local celebrity anchors to contribute a recipe or two. The anchor is received the taco soup recipe submitted that one and another recipe to the cause. The anchor is who had given her the taco soup recipe was a little miffed that she turned in a recipe given to her as her own. Not only had she turned it in but to a cookbook that the first anchor might have even submitted the same recipe to.

In hindsight, it’s kind of funny to think about it. Although I’m sure the taco soup recipe original holder is still livid and shocked by the other anchor’s actions.

This taco soup recipe isn’t that taco soup recipe, although it is pretty close to it.

Black Bean Taco Soup

1 lb. dried black beans ( no need to soak, just rinse and sort)
2 qts. water (or less if crock pot won’t accommodate)
4 cloves of garlic, peeled and diced (garlic powder is an acceptable alternative)
1 onion chopped
1 packet taco seasoning

Combine all the ingredients into the Crockpot. Cook on low for 9 hours. Then add:

2 cups of your favorite salsa
1 lb. ground chuck
Cajun seasoning

Add the Cajun seasoning to taste. Let simmer for another 30 minutes or so. Serve warm over corn chips (or tortilla chips) with shredded cheese, sour cream, and chopped green onions.