Slow Cooker Sunday: Taco Soup

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This weeks slow cooker meal was suppose to be shredded beef burritos, but I realized this morning when I was gathering up my ingredients that I totally forgot to buy the beef! Nice one Laura. So…I am on to Plan B.

I found this recipe on the Food Network. I had all the ingredients so it was a go, although when I made it I cut the recipe in half because a family of 3 doesn’t need that much soup! :)

Prep Tine: 15 minutes
Cook Time: 6-8 hours
Serves: 12-16

2 pounds ground beef
2 cups diced onion
2 (15-ounce) cans pinto beans (I used black beans)

1 (15-ounce) can pink kidney beans

1 (15-ounce) can whole kernel corn, drained
1 (14-ounce) can Mexican styled stewed tomatoes
1 (14-ounce) can diced tomatoes
1 (14-ounce) can tomatoes with chili
2 (4 1/2 ounce) cans diced green chili
1 (4.6 ounce) can black olives, drained and sliced
1/2 cup green oilves, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onions, for garnish

1) Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to large slow cooker.

2) Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasonings, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours.

3) To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, and green onions. Enjoy!

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