Wow, I woke up this morning with a big case of the crud....so dizzy I could not walk down the hall without bumping into the walls...good thing it was 6:00am or my kids would think I was into the wine bottle pretty early! I was nearly human (but not quite) by lunch and realized that if I recovered I was supposed to go to a meeting at J's school...and we would need a quick dinner. Not feeling real inspired I wandered aimlessly into the pantry and spotted..... The Crock Pot!!! Yea. I quickly found the Taco Soup recipe we had enjoyed last winter and thankfully it is pretty much a "open can and dump in crock pot" kind of plan. The picture really doesn't do justice to the taste....very good. If you have young kids or don't like too much spice, make sure you get the "mild" version of the Rotel tomatoes...that is where a good deal of the heat comes from. There are a ton of good vegetables hidden in the soup so you may just be able to sneak some corn, tomatoes, and beans into your eaters without their knowledge!
You can add or delete any ingredient based upon family preference. It is more like a stew consistancy than a soup.
Taco Soup
2 cans kidney or pinto beans or 1 of each
2 cans of corn or frozen corn equivalent to 2 cans
1 large can of diced tomatoes
1 can tomatoes and chilies (Rotel)
1 packet taco seasoning mix
1 packet ranch dressing mix
1 lb ground beef or turkey (or chicken)
1 can green chilies
1/2 tsp or more chili powder
a few shakes hot sauce
salt & pepper
Garnish: shredded cheese, sour cream, crunched up chips
Brown the meat or turkey and drain the fat. Add the meat to the crock pot wilth all other ingredients except garnish. The beans should be drained and rinsed but the corn and tomatoes should have the juices. Cook on high for 4-5 hours or low for 8-10. Check seasonings about halfway through.
Serve with cheese, sour cream, chips or anything you would put on a taco.
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