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  • Writer's pictureshelenboyes

Foreign Trout and Taco Soup

Updated: Apr 14, 2019

As we edge closer to shivering temperatures and baggy sweaters here in New Zealand, I cant help but be reminded of all my favorite delicious cold weather recipes and fly fishing adventures. Not long ago, a fellow lady angler named Jean asked if i'd like to write an article for her blog "Bug Bites" regarding one of my favorite river-side dishes paired with an even better fly fishing expedition. Heres what I came up with:

Since moving from Colorado to the east coast of the north island, I didn’t waste any time and began to fish the rivers closest to me before heading deeper into the back country in search of wild browns and bows. When out on a day trip, once an angler reaches the water it’s hard to focus on anything but the fish you’re casting to and it’s not until you finally take a break that you realize how hungry all that walking made you! One morning this past October I decided to fish a river that was about an hour out of town. I knew I’d be out all day, so I figured I’d chuck something easy into the slow cooker, that way dinner would be ready by the time I got home! One of my favorites (but simple) recipes to make before leaving the house is Crock Pot Beef Taco Soup. It takes 20 minutes to prep, a couple ingredients and is ready to serve by the time you return from a day on the water!

What you’ll need:

·      Olive oil

·      1 lb. minced beer

·      1 chopped onion

·      14oz can pinto beans 

·      14oz kidney beans

·      14oz kernel corn  

·      3 tbsp tomato puree

·      2 cups of water 

·      14oz can of diced tomato’s

·      1-3 chilies to taste, chopped and seeded

·      ½ cup of store-bought taco seasoning

·      1/3 cup of parsley leaves

·      Corn chips

·      ½ cup of grated Cheddar cheese

·      1 cup of sour cream


1.     First, heat oil in a large frying pan over medium heat, add beef and cook until browned, all over. Drain.

2.     Place beef, onion, pinto beans, kidney beans, corn, tomato puree, water, diced tomatoes, chilies, parsley and taco seasoning in a medium slow cooker. Stir to combine.

3.     Cook on low for 8 hours.

4.     Serve topped with corn chips, grated cheddar cheese, a touch of parsley and a dollop of sour cream.

picture found

So, after getting everything sorted for that night’s dinner, I packed the fishing gear into the car and made my way out to the river. It was turning out to be a beautiful spring day in New Zealand but with possible rain showers that evening. Something I learned when living back in Colorado is that if you’re heading into the mountains or just into the country, one should always be prepared for the worst conditions. In my fishing pack along with my rod, reel, waders, boots and net I also have a rain jacket, EPIRB (emergency position indicating radio beacon), knife, waterproof matches, and a first aid kit just in case.

Once I arrived at the parking lot, I geared up and started walking up-river, scanning the water for fishy looking shapes. I was on the hunt for some hungry rainbows and it wasn’t long after arriving to a stunning pool that I witnessed a lady-in-pink (hen rainbow) rise and take something off the surface. At that point in time I began to turn over a few rocks and scanned the air to see whatever it was that the trout were feeding on. There were a few mayflies starting to come off the tops of the water and with that little bit of confirmation, I rigged up my 5wt and added a size 12 Parachute Adams to the end of my leader with just a touch of floatant on top of it. After a few false casts, I aimed for the side seam of slower moving water. The fly plopped onto the surface and out from the shadows she came, sipping down my dry without any hesitation. I lifted the rod, setting the hook and just like that I was being taken downstream. The fight lasted a few minutes before finally getting the fish to the net and I was able to get a good look at the feisty specimen. I set my camera up and snapped a quick photo before releasing the beauty back into the river. The rest of the day consisted of landing a few more healthy trout before the colder weather set in, reminding me of the hot meal that was waiting back at home.

Once making it back safe and sound, I started to unpack my gear and quickly check on dinner. After returning from a fishing trip, it’s always a good idea to clean off your gear and sterilize your wading boots etc. By doing this, an angler can be confident in knowing they won’t transport any unwanted bacteria or invasive species from one waterway to another. Finally, after cleaning my gear and unpacking the car it was time to eat. Another successful day of fishing followed by a quick and tasty meal to make for an even more satisfying evening. Bon appétit!

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