Taco Soup

We love soup and chili's in the winter. We eat them all the time! This recipe is one of our favorite chili-ish types of soup. We were even fighting over who got the last of the leftovers, so it must be good. I got the recipe from my mother-in-law a few years back. The directions call for it to be made in a pot on the stove and simmered for 30 min, but then I thought Why not make it in the crockpot? So this time, I threw all the ingredients in the crockpot and cooked on high for about 2 hrs. It was the best batch EVER! I highly recommend doing it that way if you have the time. Serve with your favorite toppings and some skillet cornbread and it makes such a cozy(and filling!) meal!

1. Brown the beef in a skillet, then drain.

2. Drain the green beans, corn, and pinto beans, then add to the crockpot along with the rotel, ranch beans, tomatoes, and seasoning packets. I lined mine with a slowcooker liner.

3. Add beef and beer. Stir and cook on high for 2 hours or low for 4 hours.

4. Top with your favorite toppings and enjoy!


Taco Soup

Serves 6-8

1lb. lean ground beef, cooked (I use organic 92% lean)
1 can cut green beans, drained
1 can whole kernel corn, drained (I use no salt added)
1 can pinto beans, drained
1 can ranch style beans (black can white print-sometimes hard to spot)
1 can mild rotel
1 can stewed tomatoes
1 pkt. ranch dressing seasoning
1 pkt. taco seasoning (I used a heaping TBSP of a homemade version)
1 12 oz. beer (whatever you have on hand)
toppings: cheese, sour cream, fritos, etc.

In a skillet, cook ground beef and then drain. Meanwhile, drain the corn, pinto beans, and green beans. Add those along with the ranch beans, rotel, tomatoes, and seasoning packets to the crockpot. Add beef. Pour in the beer and stir. It will be foamy at first, but the beer will cook out. Cook on high for 2 hours or low for 4. If you're short on time, it can be cooked in a pot on the stove for 30 minutes. Serve with your favorite toppings such as cheese, sour cream, and fritos.