• Lindsey, EDRD

Griddle Me This

I'm not *that* old.


(Though I'll probably still say that even when I am 92)


You know what I sometimes wish for? Fewer decisions in my life. Fewer options. LESS CHOICES.


I finally threw away our ol' champ of a griddle since the surface was starting to flake away. It was a trusty kitchen appliance for 12 years. TWELVE!


I did not anticipate that the search for a new griddle would be so tough. I mean, there's Macy's, Wal Mart, Target, Williams Sonoma, Bed Bath and BEYOOOOOONNNNND.


Don't even get me started on Amazon.


The problem with ALL the griddles I'm seeing is there are good reviews and bad reviews. Like, why are there so many two-faced griddles? Every single one- people love and people hate.


Is one perfect griddle too much to ask for? All the griddle manufacturers need to get together and pool their brains to make just one. Make it drain the grease just so. Make it easy to clean. Make it heat evenly! Make it last at least 10 years. Oh, and make it under 50 bucks.


Now fortunately my slow cooker is the reigning champ of my kitchen (shh: I can't let my Kitchen Aid mixer hear that).


Sometimes you just need an easy recipe, like this slow cooker taco soup. A homey recipe. A comfort food-ish recipe! You can make it fancy. You can keep it plain. Whatever you want! Just don't do a Google search for griddles.


Taco Soup

-1 lb extra lean ground beef

-1 yellow onion, diced

-1 bell pepper, diced (I used orange but you could do any color or even opt for a poblano)

-1 can pinto beans, drained and rinsed

-1 can petite diced tomatoes (not drained)

-6 cups low sodium chicken broth

-1 packet low sodium taco seasoning

-1/2 teaspoon ground black pepper

-Shredded cheese and avocado for garnish, if desired


In a large sauté pan over medium-high heat, cook ground beef until no longer pink. Pour into a large slow cooker. Add onion, pepper, beans, tomatoes, broth, and taco seasoning. Stir to combine. Cook on low for 5-7 hours or high for 2-3 hours. Serve with a sprinkle of shredded cheese (I used a fiesta blend) and diced avocado.

Makes four heaping servings. Per serving: 438 calories, 42 grams carbohydrates, 10 grams fiber, 13 grams fat, 37 grams protein, 1552 mg sodium.

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