Sunday, July 10, 2011

Taco Soup

I know I know you are gonna kill me for saying this but, I can't wait for the cooler weather so we can eat more soups. 

1 lb. of ground beef (I use ground turkey and turns out just as good if not better, cause it's healthier)
1- 15 oz can kidney beans
1 - 15 oz can whole kernel corn (drained)
1- 10 oz can Rotel Tomatoes
1 - Envelope dry Ranch dressing mix
1 - Envelope Taco seasoning
1 - 28 oz. can tomatoes
1 - 4 oz. can chile pepper, chopped (we like our food a little hotter so we added 2 of these)
1 - 15 oz can pinto beans

- Brown the ground beef and drain well
- Add remaining ingredients and stir
- Place in Slow cooker
- Cover and cook on low 6-8 hours
- Serve with Tortilla chips or cornbread

This recipe smells absolutely delicious after a long day at work.  We made the mistake of eating it right when we got home and didn't let is cool at all.  Once our tongues were sufficiently burned and we were full we realized wow this tastes even better when it's not burning hot!  Words of wisdom let cool before eating. 

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