Taco Soup

Assembled ingredients - super easy!

I took this recipe from the slow cooker book Make It Fast, Cook it Slow. The lady who contributed it said, "I can’t remember how often I've made this, but each time, I’m thrilled with the ease in preparation and the finished result." I can testify that the taste is really great. My product turned out to be more like a stew than a soup. Maybe some canned things are juicier than others!

Taco Soup

Yields 6 generous servings

Equipment

This recipe will completely fill a 2-quart (one gallon) crock pot.

Ingredients

1   pound lean ground beef, browned and drained

¾  medium onion, chopped

1   15-ounce can of kidney beans

1   15-ounce can of pinto beans

1    15-ounce can of Ro-Tel

1    14-ounce can of diced tomatoes

1    14-ounce can of corn

1    packet of taco seasoning

1    packet of ranch dressing powder

Directions

1.   Brown the meat and drain.

2.   Add the meat and onion to the crock pot.

3.   Drain and rinse the pinto beans and kidney beans.

4.   Add the pinto beans and kidney beans to the pot.

5.   Without draining, add the corn, diced tomatoes and Ro-Tel.

6.  Add the seasoning, both packets.

7.  Stir the contents of the crock pot so as to distribute the seasoning evenly.

8.   Cook on high for 4 hours.

Mmm, hot and spicy Taco Soup keeps you warm
on a brisk November evening.