Monday, March 30, 2009

Taco Soup in the Crockpot

We love Mexican. Its our go-to cuisine. Plus, the meals are usually pretty cheap to put together. There are a bunch of taco soup recipes out there, but the crockpot lady said this one was best for the crockpot, so we went for it. I have a 5 qt (I think) crockpot, so I modified the quantities a bit.Taco Soup
serves a lot

2 cans of kidney beans (I used 1)
2 cans of pinto beans (I used 1)
2 cans of corn (I used 1)
1 large can of diced tomatoes
1 can tomatoes and chiles (I just added a small can of chopped chilis)
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground turkey/chicken/beef, optional (I used ground turkey)
shredded cheese and sour cream for topping (chopped green onion would be good too, but I didn't have any)

1. Brown meat if you are going to use it. Drain the fat and add meat to crockpot stoneware insert.
2. Sprinkle seasoning packets on top of meat
3. Drain and rinse the beans and add
4. Add the ENTIRE contents of the corn and tomato cans. (Since I only used 1 can of tomatoes I also added about a 1/2 cup water for a little more liquid.)
5. Stir.
6. Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream (and green onion if you have it).

Yep, another winner. And the crockpot makes it so easy. I know its not gourmet, but this makes us happy. Josh had his with some tortilla chips on top too.

1 comment:

  1. This looks great! I use shredded chicken in my taco soup but I like the idea of ground meat.