Cinco de Mayo is today!
Normally I would do a round up of recipes on the blog for this,
however, we are still building up our Mexican food
collection here at the house.
It's been a very long time since I have shared a slow cooker
recipe with all of you hasn't it?
Well…that's about to change ;)
The first time I made this dish we all went back for seconds!
When our family does this, I know the recipe
is a winner.
My daughter described it as a burrito-like meal,
except in soup form.
With two types of beans, taco seasoning, hamburger meat,
and diced green chile peppers…I can see where
she came up with that thought.
This recipe is one of our favorites and we hope it can
become one in your family's as well :)
Slow Cooker Taco Soup
1 lb. ground beef, cooked and drained
1 onion, chopped
1 (16 oz.) can of chili beans with liquid
1 (15 oz.) can of kidney beans with liquid
1 (15 oz.) can of whole kernel corn, with liquid
1 (8 oz.) can of tomato sauce
2 cups of water
2 (14.5 oz.) cans of diced tomatoes, partially drained
1 (4 oz.) can of diced green chile peppers
1 (1.25 oz.) package of taco seasoning mix
Sour cream and shredded cheddar cheese (optional)
1. Place ground beef, onion, chili beans, kidney beans, whole kernel corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning in a slow cooker. Stir and mix until very well blended.
2. Cook on low for 8 hours.
3. Garnish with sour cream, shredded cheese if desired.
**Libby's Notes: I have served this Frito chips and tortilla chips. This soup also freezes very well.**