Margaret's Taco Soup
By
southernfood.about.com
Margaret's fabulous slow cooker taco soup is loaded with flavor and great ingredients. Serve this ground beef and beans taco soup with crusty bread or cornbread, along with a simple tossed salad for a delicious family meal. It's a great soup for lunch, too!
Cook Time: 4 hours
Total Time: 4 hours
Yield: Serves 6
Ingredients:
- 1 pound lean ground beef
- 1 large can (28 ounces) crushed tomatoes
- 1 can (12 to 15 ounces) whole kernel corn, undrained
- 1 can (15 ounces) black beans, undrained
- 1 can (15 ounces) red kidney beans, undrained
- 1 can (15 ounces) pinto beans, undrained
- 1 envelope Hidden Valley Ranch Dressing mix
- 1 envelope Taco Seasoning
- 1/4 cup chopped onion
Preparation:
In a heavy skillet, brown the ground beef, cooking and breaking up until no longer pink. Combine all ingedients in crockpot with juice from beans and corn; cook on LOW for 4 to 6 hours. Serve with tortilla chips, sour cream and shredded cheese, or serve with crusty rolls or cornbread.
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