Friday, November 12, 2010

Taco Soup

One of our Fall and Winter Food Favorites.  I usually just dump all the ingredients in the crockpot late morning or after cleaning up from lunch and set it on low until we’re ready to eat dinner.  Same can be done in the morning for a filling lunch.  This also doubles well to freeze or save for a few days later.  Enjoy!

Taco Soup

1 lb ground beef
1 large onion, chopped
3 14 oz. cans of beans (pinto, black or kidney—whatever you have)
14 oz. can tomatoes with chilies
14 ½ oz. can chopped/diced tomatoes
1 15 oz. can tomato sauce
1 pkg dry Hidden Valley Ranch Dressing mix
1 pkg dry taco seasoning 
2 cups frozen or 1 can of corn, drained

1.  Brown beef and onions in skillet. Drain.
2.  Combine all ingredients in slow cooker.
3.  Cover.  Cook on low 4 hours or until ingredients are heated through.
4.  Serve with a dollop of sour cream and tortilla chips.

I buy the Ranch Dressing mix in bulk through Azure Standard.  This is a healthier option as well as much, much cheaper than HV's version.  I also buy organic beans in bulk and slow cook them over night in the crockpot, portioning out in the morning to the freezer to have on hand whenever canned beans are needed.  Organic beans are quite inexpensive and they are packed with fiber and protein.  Hope this is helpful to well as yummy!