Anyway, it turned out amazing! My husband loved it (which is always the deciding factor for my "regulars" on the menu). After having 2 separate people ask me about my lunch today (the leftover soup), I figured I'd blog the recipe! This took me a little longer than 5 minutes to prepare because I cooked up 3 lbs of ground beef at once so I could freeze a few portions for later (see my post on Doubling it Up!). Other than cooking up the ground beef, all this recipe requires is opening cans, dumping them into a crockpot (or a large pot would work, too), and letting is cook! Easy!
Here's how I made it:
- Add 1 pound cooked ground beef to the crockpot (or chicken or turkey).
- Sprinkle 1 packet each of Hidden Valley Ranch and taco seasoning on top.
- Pour in 2 cans corn (do not drain!), 1 can diced tomatoes (undrained), 1 can diced tomatoes and chiles (undrained), 2 cans kidney beans (rinsed and drained), and 1 can white beans (rinsed and drained).
- Stir. Cover and cook on Low for 6-8 hours, or high 4-6.
(Update 11/3/12: I now also add 1 or 2 cans of black beans to my taco soup!)
We topped our soup with crushed tortilla chips, sour cream, and shredded cheese, and then served it with yummy homemade cornbread.
Enjoy this super easy and tasty recipe! I will be keeping these ingredients on hand for that "I don't want to cook but want something warm and tasty" day. Enjoy!
Click below to print a recipe card!
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