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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Basic taco soup that is fast, easy, and works great in a large crock pot. Makes a gallon-freeze leftovers in meal-sized packets. Ingredients:
2 pounds ground beef |
2 cups diced onions |
31 ounce pinto beans |
15 1/2 ounce pink kidney beans |
15 1/4 ounce whole kernel corn, drained |
16 ounces chicken broth, low sodium |
29 ounce diced tomatoes |
14 1/2 ounce tomatoes with chiles |
9 ounce diced green chiles |
1 1/4 ounce taco seasoning mix |
1 ounce ranch salad dressing mix |
Directions:
1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
2. Serve over corn chips, rice, or brown rice. May top with shredded cheese, jalepenos, sour cream, etc.
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