Monday, January 12, 2009

Taco Soup

This was soooo good! It comes from the Southern Living Slow-cooker Cookbook. I liked it with the sour cream and cheese. It helped with all the flavors.

Taco Soup

1 1/2 lbs ground beef
1 cup chopped red onion (I left it out- allergies)
1 (1.25oz) package taco seasoning mix
1 (1 oz) envelope Ranch-style dressing mix
2 (15.25 oz) cans whole kernel corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans chili-style diced tomatoes with green chiles, undrained
1 (12 oz) can light beer
1 1/2 cups water.
Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro

1. Cook beef and onion in a large skillet over medium high heat, stirring until meat crumbles and in no longer pink; drain.
2. Combine meat mixture, taco seasoning, and next 7 ingredients in a 5 1/2 quart slow cooker.
3. Cover and cook on LOW 5 to 6 hours. Serve with toppings.

Makes 16 cups.

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