The recipe: Crockpot Taco Soup
For soup:
1 pound ground beef
1 cup diced onion
2 (15 1/2 oz.) cans pinto beans
1 (15 1/2 oz.) can dark red kidney beans
1 (15 1/4 oz.) can whole kernel corn (DRAINED)
1 (14 1/2 oz.) can Mexican style stewed tomatoes (use scissors to cut it in the can before adding.)
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes with chilies
1 (4 1/2 oz.) can diced green chilies (I didn't add this.)
1 (4.6 oz.)can sliced black olives (DRAINED) (I didn't have this size on hand. Instead I used part of a can of whole black olives and sliced them myself.)
1 pkg. taco seasoning
1 (1 oz.) package of ranch salad dressing mix
For serving (optional):
Corn chips (tortilla chips or Fritos)
Sour cream
Cilantro
Grated cheese
Chopped green onions
Brown the ground beef and onions in a large skillet, drain any excess fat. Transfer the beef and onions to a Large crockpot. Add the beans, corn, tomatoes, green chilies, taco seasoning and ranch dressing mix. Cook in a crockpot on low for 4 to 6 hours. Add olives before serving.
To serve put a few corn chips in a bowl and ladle the soup over them. Top with sour cream, grated cheese, cilantro and green onions.
***Make sure that the only things you drain are the corn and the olives.***
My notes: I thought I had a good sized crockpot and this recipe filled it up just about as much as I would dare. I'd say this would serve at least 12 if I had to guess. We had some of the leftovers just as soup without any extras and also over baked potatoes with sour cream and grated cheese on top (yummy!). Extras should freeze well.
The results: It was good, we all enjoyed it even if it was just a tad spicy for me. (Next time I think I will sub some of the ingredients for ones that are milder.) If you have the room in the pot this would be simple recipe to double.
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