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Sunday, October 3, 2010

Taco Soup

-2 pounds ground beef (I used 1 since we aren't major meat people)
-1 1/4 cups onion, diced
-Can of kidney beans, undrained
-Can of black beans, undrained
-Can of pinto beans, undrained
-Can of corn, drained
-Can of Ro-Tel
-1 package of Hidden Valley Ranch seasoning
-1 package of taco seasoning
-Can of tomato sauce
Yes, I am a supporter of Wal-Mart!

Brown ground beef and onion, drain.

Place all ingredients in a slow cooker.  Cook for 3-5 hours on high (I did 10 hours on low) or until heated through.  Top with sour cream, cheese, and/or jalapenos.  Serve with chips if desired. 

This recipe can be frozen as well!  To freeze, let cool; divide into 2 gallon size freezer bags.  Reheat on stove top or microwave 2-3 minutes or until hot. 

I got this recipe from Once A Month Mom...a cool website with a lot of recipes good for freezing!


Sheila said...

Love, love this soup but never made in crock. Will have to try it. Also, next time, add a can of hominy.
(I never really liked the stuff but in Taco Soup it's great!)