October 18, 2010

Taco Soup

I've decided that I like to hoard library cookbooks.  It's sad, I know, but I just can't help myself.  There are so many cookbooks at the library and so little time to look at them all.  I usually check out about 5 books at a time, then I have books on hold that come available.  Right now I have 15 library books!  It's crazy!  I guess I have another obsession brewing . . .

One of the cookbooks I currently have is Make it Fast, Cook it Slow by Stephanie O'DeaWith Fall upon us, I thought it was time to bring out the crock pot, so I checked this cookbook out.  I came across this taco soup recipe.  It is super simple, so I had to make it!  The most time consuming part is opening 8 different cans.  I did the can opening while browning the meat.  I used 3/4 pound of ground beef instead of a pound.  Not a big difference, but a slight cut back.  This soup could be made vegetarian by omitting the beef or by replacing it with ground crumbles.

Sweetie and I loved this soup!  We ate our soup with tortilla chips.  The soup wasn't spicy and it had a great flavor.  The soup makes 12 servings, so needless to say with only Sweetie and I eating it, we had A LOT leftover.  :)  That's okay with me, we will get several meals out of it.  I put some of the leftovers in the freezer.

Taco Soup

1 pound ground turkey or beef, browned and drained
1 medium onion, chopped
2 (15 oz) cans kidney beans
2 (15 oz) cans pinto beans
2 (15 oz) cans corn with their juices
1 (28 oz) can diced tomatoes with their juices
1 (14 oz) can tomatoes with chilies, with their juices
1 packet taco seasoning
1 packet ranch dressing mix
Sour cream and cheddar cheese, for garnish

Use at least a 6-quart slow cooker.

Put the meat and onion into the slow cooker.  Drain and rinse beans, and add to the cooker.  Add the corn and tomatoes.  Stir in contents of the seasoning packets.  Cover and cook on low for 8 hours, or on high for 4 hours.  Ladle into bowls.

Add a handful of cheddar cheese and a dollop of sour cream to each bowl before eating.

Serves 12

Hat Tip - Make it Fast, Cook it Slow by Stephanie O'Dea

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