Soups:

Crock Pot Taco Soup

Comment on this recipe

Ingredients

1 can (16 ounces) pinto beans, not drained
1 can (16 ounces) black beans, not drained
1 can (16 ounces) white hominy, not drained
1 can (16 ounces) whole kernel corn, not drained
1 can (16 ounces) crushed tomatoes, not drained
1 can (10 ounces) Rotel diced tomatoes, not drained
1 can (4.5 ounces) green chiles
1 envelope dry taco seasoning
1 envelope dry Hidden Valley Ranch salad dressing mix
1 cup water
1 to 1-1/2 pounds ground beef,
1 medium onion, chopped

Instructions

Brown ground beef and onion together; drain fat. Combine the remaining ingredients in crock pot or slow cooker. Cook on lowest setting all day. Serve with corn chips and a tossed salad for a complete meal.

Doris Lee
Seaton