Friday, December 13, 2013

Simple Slow Cooked Taco Soup

I pinned this recipe over a year ago from A Year of Slow Cooking. It makes quite a bit, so I had put off making it when we were just two. It was sooo yummy and simple! Ready for another pot!
2 16 oz cans kidney beans, drained and rinsed
2 15 oz cans pinto beans, drained and rinsed
1 14.75 oz can cream style corn, no salt added, undrained
1 15.25 oz can whole kernel corn, no salt added, undrained
1 28 oz can diced tomatoes, undrained
1 10 oz can tomatoes and green chilies, mild, undrained
1 1.5 oz packet taco seasoning, low sodium
1 .4 oz packet ranch dressing mix
1 lb lean ground beef or turkey
shredded cheese and avocado slices for topping

Gather ingredients.
Brown meat and drain off fat. Place in slow cooker. Top with both seasoning packets. Pour in beans, corn and tomatoes.
Stir. Cover and cook on low for 8 to 10 hours (high 4 to 5 hours). Serve topped with cheese and avocado.

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