Saturday, June 18, 2011

Slow Cooker Taco Soup

This is a great recipe for using up canned food (if this is what you have in your food storage). Even if you don't stock these things regularly, it's still a great, hearty soup. We also added cheese, sour cream, and corn chips right before serving.

1 lb. ground beef
1 onion, chopped
1 (16 oz.) can chili beans
1 (15 oz.) can kidney beans
1 (4 oz.) can green chili peppers (optional)
1 (15 oz.) can whole kernel corn
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes
1 (2.25 oz.) pkg taco seasoning
2 C water

Brown meat and onions. Drain and set aside.

Put all other ingredients except the water in your crock pot. DON'T DRAIN CANNED VEGETABLES!!!!

Add beef and mix well.

Add the water. If you double the recipe, it will barely fit in a standard crock pot. Add water last, and decrease as necessary to fit. Cook on low for 8 hours.

Printable version

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