New Recipe: Taco Soup (originally posted January 26, 2014)

Birthday girl developed an ear infection, so this morning was spent making calls and a visit to the doctor, as well as picking up antibiotics. Luckily, we made it home just in time for me to throw the ingredients into the slow cooker for a recipe I’ve never made before but wanted to try this weekend. On a day when it’s so cold and one of my sweet ones isn’t feeling well, comfort food like this serves our family well. We’ll see how it turns out!

Recipe courtesy of http://crockpot365.blogspot.com

Taco Soup

Serves 8-10

Ingredients:

*2(15-ounce) cans of kindey beans, drained and rinsed

*2 (15-ounce) cans of pinto beans, drained and rinsed

*2 (15-ounce) cans of corn (WITH juice!!)

*1 large can (26-ounces) of diced tomatoes

*1 (10-ounce) can tomatoes and chiles (Rotel)

*1 packet taco seasoning (if you are gluten free, stick to McCormick)

*1 packet ranch dressing mix (make sure there isn’t hidden gluten-Hidden Valley works well)

*1 pound browned ground turkey or hamburger (I’m using beef)

*shredded cheese and sour cream for embelishment (optional, unless you’re a cheese lover, like I am). Avocado would be a nice addition, as well, though I didn’t have any in the house today.

Directions:
Use the largest slow cooker you have in the house —- 6-quart or above.

*brown meat

*drain fat and add meat to crockpot

*sprinkle seasoning packets on top of meat

*drain and rinse the beans and add

*add the ENTIRE contents of the corn and tomato cans
*stir

*cover and cook on low for 8-10 hours or on high for 4-5. Generally, the longer you cook soup, the better, so if you have the time, opt for cooking on low. I didn’t have time for the 8-10 hour option today, so I chose 4 hours on high.

*Stir well, and serve with a handful of shredded cheese, a dollop of sour cream, and avocado, if desired.