Saturday, September 5, 2009
Recipe: Crock Pot Taco Soup
1 can pinto beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 envelope taco seasoning mix
1 envelope ranch dressing mix
1 pound ground beef
1 can of diced green chilies (not shown)
If you use dry beans:
A heaping 1/2 cup of dried beans cooked = one 15 ounce can.
While the ground beef is cooking add all ingredients to the crock pot. DO NOT DRAIN CANS.
Stir it all together and cook on high for a couple of hours (or on low all day 6-8 hours). Keep on low until serving to keep hot. You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips.
It is also a great way to rotate beans and very healthy!