Make this creamy low-carb soup next Taco Tuesday! The Instant Pot cuts the cooking time for this easy taco soup recipe. After the cooker reaches the desired pressure, it's done in 15 minutes! Load it up with your favorite toppings, and you have a delicious meal on your hands.
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No more plain tacos for dinner... make this simple soup recipe instead!
Now that the weather is getting warmer, I don't want to spend too much time in the kitchen cooking. So that's why I need to revisit using my Instant Pot electric pressure cooker.
If you don't have one of these handy machines, you should definitely look into getting one! Not only does it pressure cook, but it can be used to sauté, steam, slow cook, and even make yogurt. It's amazing!
I decided to my Instant Pot to make a batch of this keto-friendly taco soup. It has so much flavor!
Note: The inspiration for the recipe is from Linda at Genaw.com.
Why you'll love it
Since I didn't have a lot of time to babysit the stove or wait around for the slow cooker to finish, the Instant Pot seemed like the way to go. And, it certainly saved tons of time! When you make taco soup in the Instant Pot, its about 30 minutes quicker with way less work!
I love to cook, but with my busy schedule, I don't have enough time to really play in the kitchen. That's what is so great about this Instant Pot taco soup.
Topped with some classic taco toppings like sour cream, avocado slices, and sliced olives, this soup is sure to make your whole family super happy!
Ingredients:
Here is what I used in this homemade taco soup recipe. I'll also share some variations and ingredient swaps you can make.
Meat
I used ground beef (80/20 or lean ground beef) for this keto soup. You can also substitute some ground turkey instead.
For other options, you can also swap it out with ground chicken or even chorizo if you want it a little spicier.
Spices
Here's a quick rundown of the spices I used in this soup.
- Onion Flakes - These are optional. You could also use fresh-chopped onions or onion powder for a little more flavor.
- Garlic Cloves - If you don't have fresh minced garlic, sprinkle some garlic powder in the chili instead.
- Chili Powder
- Cumin
I also recommend seasoning this taco soup with my homemade taco seasoning!
Diced Tomatoes With Chilis
My favorite brand is RoTel diced tomatoes with green chilis. If you leave these out, it will decrease the carb count, but it gives it a lot of flavors, so I'd leave them in.
You can also add in a can of diced tomatoes, or tomato sauce (if you don't want the texture from tomatoes) and some canned green chiles or jalapeños.
Beef Broth
Add beef broth to the soup to really bulk up the beefy flavor. You can also use beef stock instead.
Dairy
To make this soup extra creamy, add in some cream cheese and heavy cream.
Farmer's cheese is a good substitute if you don't have cream cheese.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Toppings
So what else can you eat with taco soup? I always add a variety of toppings, which can sometimes make the taco soup taste completely different! Some toppings I like to add to my bowl include:
- Shredded Cheese
- Black Olives
- Jalapeno
- Diced Avocado
- Sour Cream
- Hot Sauce
- Green Chiles
- Crushed Low Carb Tortilla Chips
Each topping can add a bit more carbs, so be careful if you are on a strict carb diet. The tomatoes also have natural sugar, so I try not to go overboard with them either.
Quick tips
- It's recommended not to pressure cook dairy. Therefore, it's best to add in the cream cheese and cream after pressure cooking.
- Add the dairy at the very last step. The soup will be hot enough that the cream cheese and dairy will melt right away!
- You can change up the homemade taco seasoning blend as you like for this soup. I used a spice mix that's similar to what I used in my mexican beef with zucchini recipe.
Instructions
This is such an easy taco soup recipe to make, especially when you use the Instant Pot!
Brown the meat
Use the “sauté” setting on the Instant Pot and add ground beef to cook. Then, drain the excess grease and return the ground beef to the Instant Pot.
Pressure Cook It!
Add the rest of the ingredients (except the dairy) to the pressure cooker with the ground beef.
I cooked the soup for 10 minutes on the "Soup" setting then allowed the pressure to release for 5 minutes.
However, I later discovered that it's better to cook the soup for only five minutes and then let it sit for ten minutes after releasing pressure before removing the lid.
Either way, it's only a total of only 15 minutes of cooking after reaching pressure for this Instant Pot taco soup.
Add the dairy
After the Instant Pot depressurizes, add the cream cheese and heavy cream. It will melt perfectly!
Then, add your favorite taco toppings and enjoy.
Serving suggestions
This soup is the perfect thing to serve on taco night! Add some Mexican cauliflower rice on the side for a complete meal.
It will also taste great with some keto zucchini nachos or keto-friendly fresh salsa on the side too!
Taco Soup FAQs
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
You should always store your leftover soups in an airtight container in the refrigerator. This soup will last about 4-5 days in the refrigerator.
Yes! The soup can be frozen for at least 4 months. Just pour it into a freezer bag or other airtight freezer-safe container after cooled. When you are ready to eat the soup, let it thaw in the refrigerator overnight. Then, heat it on the stove for the best results.
If you don't have an Instant Pot, you can easily make this on your stove. Just brown the meat, drain it, and return it to your large pot. Then, add the rest of the ingredients. Heat at medium-low heat, stirring frequently. When it reaches a simmer, it is ready to serve!
Related Recipes
If you enjoyed this low-carb taco soup and you are looking for more tasty keto soups that are easy to throw together, then I have some for you! Check out a few of these favorites:
- Keto Chili is bursting with flavor and can be made on the stove, in a slow cooker, or in an Instant Pot!
- Low Carb Tortilla Chips - These work great as a topping with this taco soup!
- Low Carb Cream Of Chicken Soup With Bacon is a rich, creamy, one-pot soup that’s hearty enough to be served as a main course.
- Sinigang Soup is a classic Filipino sour soup. This version features shrimp and vegetables in a base of tamarind broth. It’s simply delicious!
- Keto Chicken Chili is a thick, tasty dish that is totally dairy free.
- Broccoli Cauliflower Cheese Soup made with sausage is a comforting dish that’s super flavorful, yet so easy to make!
- Instant Pot Buffalo Chicken Soup is another easy dish to make in your electricp pressure cooker.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Instant Pot Low Carb Taco Soup
Video
Ingredients
- 2 pounds ground beef
- 1 tablespoon onion flakes optional
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 20 ounces diced tomatoes with chilis (Rotel)
- 32 ounces beef broth
- salt & pepper to taste
- 8 ounces cream cheese
- ½ cup heavy cream
Optional Toppings:
- sour cream
- sliced black olives
- sliced jalapeño peppers
- cheddar cheese shredded
Instructions
- Brown ground beef in Instant Pot on "sauté" setting. Drain excess grease if needed.
- Stir in onion flakes, garlic, chili powder, cumin, diced tomatoes with chili, beef broth, and salt & pepper. NOTE: It's not recommended to pressure cook dairy so you may want to add in the cream cheese and heavy cream after pressure cooking. (I discovered this after so the video does not reflect this change.)
- Cover Instant Pot and cook on "soup" setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it's better to pressure cook soup for a shorter period and then let it sit in the pot for a longer time period after releasing pressure before opening the lid. The video does not reflect this change.)
- When time is up, allow pot to sit with valve closed to depressurize naturally for ten minutes before opening vent valve and removing lid. Add in cream cheese and heavy cream.
- Serve hot with optional toppings.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 26, 2017... Last Updated: January 6, 2022 with updated images and additional recipe information.
RB
Everyone absolutely loves this soup, even picky eaters. Thank you Lisa for posting this easy delicious soup.
Susan
Thank you, thank you, thank you for providing an exact amount of a serving size of 2 cups for your recipe Instant Pot Low Carb Taco Soup! It is very much appreciated, because it is very difficult to divide a pot full of soup into 8 servings, and I'm sure most people just estimate how much 1/8 would be! Thank you again.
Judy Evans
How do I remove items from my "add" list. I have multiple copies of the same recipe.
Lisa MarcAurele
Can you email us from the contact form at the bottom of the about page so I can get more info?
Tina
Can you make this if you don't have a instant Pot?
Lisa MarcAurele
If you prefer, you can simmer it on the stove top instead.
Terry
Could you explain step 4 please? It may just be me but I am confused because it says open, but also says to not open it until depressurized. Im not trying to be difficult.
Lisa MarcAurele
It's not written correctly so I'll fix that. You can't open the lid until it's depressurized and you want to let it do a natural pressure release with the valve closed.
Jan
Absolutely love this! I used one original and one mild can of Rotel. Other than that I followed recipe exactly. Very filling and flavorful.
Sheri`
I made this by halving it for just my husband and I. We really liked it but he wished it was thicker. Do you think if I put in the full amount of cream cheese that would make the broth thicker? Or should I cut down on the beef broth? Thank so much!!
Lisa MarcAurele
You can add in a little xanthan gum or glucomannan powder to thicken. But a little more cheese melted in at the end should help thicken it too.
Sharon
I wanted to add some vegetables to this recipe so I sautéed 1 medium chopped onion, with the garlic (called for in the recipe), 2 bell peppers chopped, and riced cauliflower. Then I added the canned tomatoes and seasonings. On top of those ingredients I added 1 pound frozen ground beef and 1 pound frozen ground turkey. I set the instant pot on Pressure Cook for 28 minutes, then released the pressure, removed the lid and added the cream cheese and heavy cream as called for in the recipe. It took about 10 minutes to blend well. We enjoyed this Taco Soup with toppings of sour cream and guacamole. It was sooooo good!
sue houser
Lisa, I make this and I use I lb. hamburger and 1lb. sausage and it's so much better...it kick's it up a notch.
Lisa MarcAurele
Thanks for the tip Sue! I'll try it that way next time.
Jenifer Bell
I absolutely love this! I added a bag of frozen cauliflower rice to increase the batch size. Came out perfect.
Trudi Daniells
I am making this tonight 🙂
Are the optional toppings counted in the macros please?
Lisa MarcAurele
The optional toppings aren't included in the macros, but they shouldn't add much if used in moderation.
Katrina
You put add the cream cheese and cheese for the last step. It should be heavy cream and cream cheese, right?
Lisa MarcAurele
Yes. It's recommended to add in the dairy after pressure cooking. I'll fix that. Thanks!
Kim
I made this Taco soup tonight exactly as instructed, WOW, it was the best soup and so tasty!!! I put avocado slices in it and yum!!!!
Midge Burton
My pressure cooker is not an IP.....so it doesn't have a "soup" setting. What time and temp would that be?
Lisa MarcAurele
You may want to use a low pressure setting and increase time. The "soup" setting is supposed to automatically control pressure so the liquid doesn't boil since you want soups to simmer.
Emily
I am not a big fan of chunks of cooked tomato and chilis, what can i use as an alternative to still incorporate tomato?
Lisa MarcAurele
You could try a tomato puree instead.
Georgia
My husband does not like chunks of tomato. So I use the stick blender to make it into a "sauce".
Jaime Crowley
This recipe is outstanding!!!
Some red and green bell peppers would be really good in here to add substance and are low carb veggies..
lI also like to add just a little cilantro and cheddar cheese as toppings!
Heidi
Looks really good, but there's no way this makes eight 2-cup servings. It has 64 ounces of liquid (Rotel, broth, cheese) plus two pounds of ground beef, which has a lot of space that liquid will fill. Maybe 2 to 3 cups of volume. That's 88 ounces, being generous. Nowhere close to 128. If you base your nutrition information on dividing the total by 8, it's way off. It should be closer to 5.5 servings, or, your serving needs to be about a cup and a third.
I'll still try it...I've seen good reviews.
This is what 5 servings looks like:
Nutrition Facts
Servings 5.0
Amount Per Serving
calories 621
% Daily Value *
Total Fat 46 g 70 %
Saturated Fat 22 g 110 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 197 mg 66 %
Sodium 1474 mg 61 %
Potassium 401 mg 11 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 2 g 10 %
Sugars 6 g
Protein 43 g 86 %
Vitamin A 45 %
Vitamin C 14 %
Calcium 11 %
Iron 34 %
Lisa MarcAurele
Servings may have been more like 1.5 cups. But thanks for the info for the larger serving size!
Ruby
This soup is delicious.
I made it in my slow cooker and had enough to freeze for another meal.
Suzy
Do you add the liquid with the canned tomatoes?
Lisa MarcAurele
Yes. The entire contents of the canned tomatoes are used.
Ed Lawrence
Whoops!
I'll try that next time.
Ashley
This is the best soup I have ever made! Including non-keto soups! I will be keeping this recipe for sure!
Carol
I like that this is low carb. Might be good to say that it's KETO. 28grams of fat per serving ... WOW.. My gallbladder was removed a number of yrs ago. This recipe, as you have it, would be overload for my liver!! I might try leaving out heavy cream & the cream cheese & substitute 1/4 cup blanched sliced almonds & 1 1/2cups cauliflower ... which get cooked separately & pureed with immersion blender after cooking, then added to cooked soup to thicken & give more flavor. I'd also use extra lean ground turkey instead of ground beef.
Lisa MarcAurele
Definitely good subs if you need to cut the fat.
Tina W
This was pretty darn good. I added a little chipotle pepper flakes and some extra garlic (as always) to kick it up a notch-- very tasty.
Danielle
How is this leftover??
Lisa MarcAurele
I find it's just as delicious.
Danielle
One more question....sorry. if i were to use chicken. I would use chicken broth correct. I have chicken and dont wanna end up wasting this meal. Lol. And would i cook longer with raw chicken?
Lisa MarcAurele
Chicken broth works much better if you are going to do a chicken taco soup. I would just brown the chicken pieces using the saute setting. They will cook completely in the pressure cook cycle.
Laura Jinkins
For those who aren’t confident in the kitchen and/or new to Instant Pots, the instructions are hard to follow. Mine is cooking as I type... pressed soup, adjusted to five minutes and started it. Now as I wait, I am reading comments and discover it’s better to use low pressure (my IP defaulted to high) and it’s unclear if I should vent at end of cooking cycle or walk away... I was excited to try this recipe, but now I’m stressed over whether I’m doing it right or not. ?
Lisa MarcAurele
Low pressure is what's best for this recipe. I should probably just change the directions for that as not everyone has an Instant Pot. I don't vent soups as it can clog the vent.
Tanya
This was a quick and easy recipe and my family loved it!!
Stephanie
Amazing! I loved it! I did cook dairy in there and did 10 minutes and it was perfect!
Joanna Olszta
Delicious! Thanks! I added corn and black beans to it to give it more variety, but obviously that would add a lot more carbs, but it's an idea for those not counting carbs! Overall, it was amazing. I didn't have cream cheese and omitted it and it was STILL good.
Lisa MarcAurele
Good to know the cream cheese is optional for those that may not have any on hand!
Roy
Did anyone else’s seem watery at first? Once it sat it seemed like it thickens I think
Lisa MarcAurele
It should be a bit until the cream cheese is blended in.
Christina
This is the perfect low-carb lunch recipe! I'll be making this recipe again and again!
Foodi
I am using a Ninja Foodi—it doesn't have a soup button. Is there an equivalent setting on the Foodi that I can use?
Lisa MarcAurele
I'd use the low pressure setting. The "Soup" button is used so the bottom heat doesn't get too hot.
Shelley
For those with an electric pressure cooker that is NOT an Instant Pot, are you cooking on high or low pressure, and for how many minutes?
Lisa MarcAurele
I'd do low pressure with this recipe.
Michele
I did high pressure on this recipe this evening and it turned out great!
Lisa MarcAurele
Thanks for letting us know the soup can also be cooked on the high pressure setting!
Beth
Hello!
I was wondering which model/quart size Instant Pot you cooked this soup with? I am in the process of buying an Instant Pot and would like to use the same one that you have.
Thanks!
Lisa MarcAurele
This was done in the Instant Pot DUO 6 quart.
Jim
I ended up swapping out chicken instead of beef. I took out the dairy and added beans instead. Instead of the tomatoes, I threw in some macaroni shells. I didn’t have an instapot so I grilled it outside instead over a flame. Instead of a bowl, I put it in a bread bowl. After that, I took it to Panera to try to get my money back. I’m now waiting for a manager there to talk to me.
Actually, it was just fine the way you had it. Thanks for the recipie and Happy Holidays. 🙂
Lisa MarcAurele
LOL. 😀
Tina
LOL...ROTFL!!!
Louise
I added 2 tsp xanthum gum to thicken.
Good flavor!
Jamey
Really good! Used only one lb beef because that’s all I had and it was perfect.
Jill
Excellent recipe. Loved it just as it is. Will definitely be making this again.
Tamera
Looks scrumptious. I am going to make it on the stove top so my question is do I still add the cream cheese and cream towards the end. After I let it simmer on the stove for 30 to 45 minutes do I add the dairy then? Or can I go ahead and put it in with everything else since this is not in an IP? Thank you ?
Lisa
For the stove top, you shouldn't need to do that. It's only because dairy can curdle under pressure.
Barbara
If I don’t have the whole garlic only crushed in jar how much should I use
Lisa
It's like a half teaspoon per clove.
Jen
If I’m making this in my crockpot, I Brown the meat first and then add to my pot. Then just add all other ingredients and cook on low for how many hours? Thanks!
Lisa
4-6 should be plenty.
NJS
I see the information per 2 cup servings big t how many servings does the recipe make? TIA
Lisa
It's at the top of the recipe card, 8 servings.
Tish Davis
I must have done something wrong. Added the cream cheese at the end and it is a chunky gray mess. How do I get the cream cheese to melt smoothly.
Lisa
Dairy doesn't do well in pressure cooking. It's best to soften the cheese first and add at the end.
Rhiannon
Yeah mine turned into chunky gray mess too. I softened and waited until the end. Currently still stirring to try and get the chunks out. ?
M
An immersion blender will break up the cream cheese and blend it all together...I have also whisked to get it together as well. Be careful as the blender can break down the meat and tomatoes as well. I wonder if you took some of the broth out and then mixed it if that would help break it down better. ?
Lisa MarcAurele
Great tip!
Michele
What I did is turned on the sear/saute button to get the liquid hotter and then used a whisk to break up the cream cheese chunks until it melted. So good!!!
Jaclyn
I had the same problem. Had to keep stirring until it melted but was pretty gray looking. 🙂 hope it tastes good!
LJ
This soup is so good! The only complaint was from my four-year-old who said it was too spicy. I’d like to try and tone it down a bit so she’ll eat it; thoughts on subbing taco mix for the various spices? I’m thinking it’s either the chili powder or the green chilies that are too much for her little taste buds.
Lisa
It's usually from the green chilis in the canned tomato mix. You can opt for mild or just use regular diced tomatoes without the chilies.
Cameo
Crazy easy and super yummy!
Emma James
I so want to try this!! I dont have an in. pot though.... If I use my crock pot, how long do I cook it for and on high or low? thank you!! Sounds delicious!
Lisa
You want to simmer it on medium low until hot.
Reba_Mc
Can I make this without the heavy cream or is there anything I can sub for it?
Lisa
You could try yogurt or sour cream or see how it does without.
Kathryn
You mentioned in another comment you can just cook this soup stove top or in a crock pot vs using an instant pot. I do not have an instant pot and will be cooking it on the stove, how long should I cook for?
Thanks in advance.
Lisa
I simmer it for about 30-45 minutes.
Cindy
Good recipe but please continue to post recipes that don’t require instant pots. I may not be the only cook that doesn’t have or plan to have an instant pot. Thank you.
Lisa
This can be made on the stove too. I've been giving instructions for both methods in the newer recipes.
Katy
I really think you should change step 2. It says to put the cream and cream cheese in, then NEVERMIND! 🙁
Lisa
Good suggestion. Changed.
April
I absolutely love this soup! It was the 1st thing I made in my Instant Pot! Super easy and delicious!
Lisa
Thanks for giving it a try in the new Instant Pot!
Cat
Can I freeze this? Or should I freeze it without cream and cheese? I guess if so, add a splash of cream and a tablespoon of cream cheese to each portion as I heat it up? Obviously it would be easier to freeze it as is, but concerned about the dairy. By the way, love the soup!
Lisa
It should freeze fine without the dairy. I can't think of anything in the soup that would make it not work.
Sam
My sister in law made this for Christmas and I loved it so much I got an instant pot and then the recipe from her. First time using my instant pot and first recipe... wondering what soup setting this should be Cooked on? ie: low, normal, or more. Also at what point do I add the dairy? Thanks!
Lisa
I used normal and it's best to add the dairy after the cook cycle. So, cook for 5 minutes on pressure cycle and let the pot sit for 10 minutes after the cook cycle ends before opening the valve. When you open the lid, add in the dairy. Dairy products usually curdle if cooked too long under pressure. That's why it's best to add them in to the hot dish after cooking. Plus, it cools things down a bit.
Kim Radcliffe
Very tasty soup! Next time I will add cilantro to the bowl along with the other toppings.
Caroline
This may be a stupid question, but I have chicken broth on-hand instead of beef broth. Would this affect the taste too much or would it be okay to use?
Lisa
It's okay to use chicken broth instead. In fact, some people just sub in water.
Beth
Best. Soup. Ever!! Thank you!
Tricia
Made this recipe to the letter, and it was fabulous. Thank you!!
Instant Pot Eats
Definitely going to be sharing this one. It looks great. It can be tough to find a good keto taco soup recipe. Can't wait to try this xx
Lisa
Hope you love it!
Sandy
Looks great except for 28g of fat per serving???? Bit excessive. That is almost my entire fat intake for the day!
Lisa
If you're on a low fat diet, you can use lower fat ingredients. However for those on a low carb keto diet, the fat is used instead of carbs for energy so it's usually not an issue unless it's not being burned off by activities.
Scott
Fat isn't the problem.... Carbs are!
Ann O'Dell
But it is great for carb counters!
Yvonne
Add dairy after 5 mins of pressure or 5 pressure and 10-15 lid? I'm confused can I take the lid off after the 5 mins to add dairy and will it still cool the same if I put the lid back on. Sorry 1st time use and 1st receipt.
Lisa
If you do not pressure cook with the dairy, you can cook the soup for a longer period (10 minutes) and then do a quick pressure release, open lid, and add in dairy. Then you can cover and let it sit as it's no longer under pressure.
Margie
This sounds delicious! The instruction to open the valve, "and then let the pressure release for 10 minutes" is not appropriate or correct. When you open the valve, you release the pressure. It may take a minute but certainly not ten. After that, your soup is just sitting there like it would be in a warm slow cooker or a pan on the stove. It would be safer, and possibly improve the taste a bit, to just let it sit for 10 minutes after the timer goes off, THEN carefully open the valve (releasing the pressure).
Lisa
You do not open the valve. You let it sit for ten minutes to slowly release pressure. I'll fix the wording.
Jessica Pennington
What do I do if I don't have an instant pot??
Lisa
Just cook the soup on the stove or in the slow cooker! You will still need to brown the meat first.
Brooke
what happens when you cook with dairy? I've had my IP for about 8 months, but haven't cooked anything with dairy besides macaroni and just learned to natural release so it doesn't spew out of the nozzle.
Lisa
They can burn, scorch, or curdle easily. And, milk can boil over. Many recommend adding dairy in after the cooking cycle.
Judy
Oh, Wow! This was SO delicious! I did add some oregano to the mix. I couldn't believe how filling this soup was! I garnished bowl with avocado, cheddar cheese and sour cream.
Lisa
I'm glad you enjoyed this yummy taco soup as much as I did!
Dana
This was delicious! I cut the meat in half to meet my macros and there was still lots in the soup 🙂 This is a keeper!
Lisa
That's also a great way to save on the cost of the soup! Thanks for the tip. 😀
Terry
this sounds tasty. I think I would try it with diferent meat too. Chicken for the parents who don't do as much red meat now and pork for me. I like to experiment too.
Lisa
Changing up the meat is great. I've been using venison, but chicken or turkey works well as does pork.
Leslie
Yummy! I saved this to my Pinterest board. It's going to be so good to try it.
Lisa
Thanks for the share!