This is the perfect weekend all across the country for some hot and tasty soup. This one is quick and easy to make and very filling. Leftover reheat really well.
BEEF TACO SOUP
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles (Rotel)
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground turkey or hamburger
shredded cheese and sour cream for embellishment
1 package of tortilla chips - crushed into larger pieces
Directions:
1. Brown meat and drain fat. Add meat to slow cooker stoneware insert.
2. Sprinkle seasoning packets on top of meat.
3. Drain and rinse the beans and add.
4. Add the ENTIRE contents of the corn and tomato cans without draining, stir.
5. Cover and cook on low for 8-10 hours or on high for 4-5.
6. The longer you cook the soup, the better, so if you have the time, opt for cooking on low.
7. About 20 minutes before serving, add desired amount of crushed chips into the slow cooker.
8. Then, stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
I usually add the crushed tortilla chips right before serving because I like them to be a little crunchy. You can even put them in the bowls and pour the soup over them.
CLEAN UP TIP: Line the slow cooker with a crockpot liner or spray the insert with non-stick cooking spray to make the clean up quick and easy.
BEEF TACO SOUP
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles (Rotel)
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground turkey or hamburger
shredded cheese and sour cream for embellishment
1 package of tortilla chips - crushed into larger pieces
Directions:
1. Brown meat and drain fat. Add meat to slow cooker stoneware insert.
2. Sprinkle seasoning packets on top of meat.
3. Drain and rinse the beans and add.
4. Add the ENTIRE contents of the corn and tomato cans without draining, stir.
5. Cover and cook on low for 8-10 hours or on high for 4-5.
6. The longer you cook the soup, the better, so if you have the time, opt for cooking on low.
7. About 20 minutes before serving, add desired amount of crushed chips into the slow cooker.
8. Then, stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
I usually add the crushed tortilla chips right before serving because I like them to be a little crunchy. You can even put them in the bowls and pour the soup over them.
CLEAN UP TIP: Line the slow cooker with a crockpot liner or spray the insert with non-stick cooking spray to make the clean up quick and easy.
No comments:
Post a Comment