Tuesday, August 10, 2010

Crock Pot Taco Soup

  • 1 (16oz) can black beans
  • 1 (16oz) can kidney beans
  • 1/2 bag of frozen whole kernel corn
  • 1 (11oz) can Rotel
  • 1 (28oz) can diced tomatoes
  • 1 (4oz) can green chilies
  • 1 packet taco seasoning mix
  • 1 packet Hidden Valley Spicy Ranch dip mix
  • 1lb ground beef
Cook meat & drain.
Add all ingredients to your crock pot withOUT draining any of the juice from any of the cans.
Cook on high for 2hrs OR low for 4 hrs.

Garnish with sour cream, shredded cheese, chopped green onions, and/or tortilla chips.

  • Use shredded cooked chicken instead of ground beef.
  • Substitute cans of beans of your choice - pinto, black, kidney, or white beans.
  • Use regular Hidden Valley Ranch dressing mix instead of the spicy.
  • Use an 11oz can of niblet corn instead of the frozen corn.
This soup also freezes wonderfully, so divide up the leftovers into serving size containers for use later! Don't forget to label and date it!

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