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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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From my coworker, an easy taco soup that you can put in the slow cooker and forget about! Great spices and warm flavors will comfort you on a cool day. Ingredients:
1 to 1 1/2 lbs. ground beef |
1 onion, chopped |
1 green pepper, chopped |
3 to 4 - 14 oz. cans chili or kidney beans (3 if using 1 1/2 lbs. beef, 4 if using 1 lb. beef), undrained |
1 - 14 oz. can whole-kernel corn, undrained |
1 - 14.5 oz.. can diced tomatoes, undrained |
1 - 15 oz. can tomato sauce |
1 c. water |
1 pkg. taco seasoning mix |
1 pkg. ranch dressing mix |
Directions:
1. In skillet, cook ground beef, onions, and green pepper together until beef is browned and vegetables are softened. Drain (my coworker drains and rinses the mixture at this step, but I think draining is sufficient). Empty beef mixture into 5- to 6-quart slow cooker.
2. Add beans, corn, and tomatoes, including all their liquids from the cans into the slow cooker. Add tomatoe sauce and seasoning mixes. Mix until combined.
3. Cook on low for 4 to 6 hours; reduce heat to warm until ready to serve (can be as long as 4 to 6 hours on warm).
4. Serve with tortillas or tortilla chips, cheese, and/or sour cream. Cornbread is nice with this, too.
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