Saturday, February 2, 2013

Crock Pot - Taco Soup

Well,today is the day.  Will spring come early, or will there be six more weeks of winter? Only Mr. Groundhog knows...

 Honestly I'm not really fond of spring and summer in our next of the woods.  Spring brings torrential WIND! :) It blows all day every day for at least 2 months... and then the summer hits. Then we are praying for wind to help with the steaming days of humid 100 degree temperatures.  But for now, I'm just enjoying the last few days of cooler weather and cooking as many savory casseroles, stews, and soups my family can handle.

 This Taco Soup is one of our favorites. Inspired by all the flavors from South of the Border and so easy-peasy I can't hardly stand it!! Plus it feeds an army, so it's great for entertaining (hint hint, the Superbowl is tomorrow)!

Crock Pot TACO SOUP:

What you need:

2 lbs. Ground Beef
1 medium yellow onion diced
2 (28oz) cans petite diced tomatoes
2 (10oz) cans diced tomatoes & green chilies (We use one mild and one original, but heat it up as much as you like here)
2 (15oz) cans Pinto beans (Again if you want more heat get the ones with added jalapeno.)
1 (30oz) can Golden Hominy, drained
1 pkg. dry ranch dip
1 pkg. dry taco seasoning

What to do:

Brown hamburger mean and onions in a skillet, and drain well.
Combine Hamburger and all other ingredients in a large crock pot, stir ingredients well.
Cook on low heat for 6-8 hours, or high for 3-4 hours.

Serve with cornbread, tortilla chips, or cheese quesadillas
Garnish with shredded cheese and sour cream.

If you have leftovers, it is great as a topper for baked potatoes,  or serve with Frito's and cheese for a twist on Frito pie! 

Yes, It's that easy and Yes, it's that good!! :)  Happy cooking!! :)