Friday, October 17, 2014

Slow Cook Friday: Taco Soup

Crock Pot Taco Soup - from

1 lb. lean ground beef, browned and drained
2 pkgs. taco seasoning mix
16 oz. tomatoes with green chilies, undrained (Home Canned w/o chilies)
16 oz. black beans, canned, undrained (In the mood for kidney)
16 oz. corn, canned, undrained
1 can black olives, chopped or sliced
1 onion, medium, chopped
1/2 bell pepper, chopped (2)
4 tomatillos (optional), chopped
Dried Peppers (I'm out of fresh peppers)

1. Place everything in a large crock pot, add water, if necessary, to fill.
2. Cover. Cook on Low for 5 or more hours until flavors are blended.
3. Top each bowl with a handful of shredded cheddar cheese.
4. Serve with sour cream, taco chips and salsa on the side.
Happy Crocking!  

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