05 December 2010

Taco Soup

I love recipes that don't require any measuring ~ and this is one of them! This Mexican soup is really quick to make, and it tastes even better the next day for leftovers. It's also perfect for when feeding a large crowd, and is very filling :)

1 lb. ground beef, cooked
1 can kidney beans (undrained)
1 can garbanzo beans (undrained)
1 28-ounce can diced tomatoes (undrained)
1 can corn (undrained)
1 small can diced green chilies (undrained)
Diced white onion
1 packet taco seasoning
Salt and pepper to taste

Combine all ingredients in a slow cooker. Stir well, and let simmer in the crock pot on low for 8-10 hours or on high for 4-6 hours. Garnish with your favorite toppings.

Favorite Toppings:

Shredded cheddar cheese
Sour cream
Avocado slices
Louisiana Hot Sauce {my favorite!!} or Tabasco

1 comment:

Natalie Bergquist said...

I LOVE your recipes! Esp the slow cooker ones. Thanks Domestic Blonde Goddess!!! ;)