Here’s another recipe I’ve been making for a long time. This is a really easy recipe and can be heated on the stove or in the crock pot. It also freezes well. And it doesn’t hurt that it’s pretty good for you.
- 1 pound lean ground beef
- 1 onion, chopped
- 1 can red kidney beans
- 2 cans black beans
- 3 cans Mexican seasoned tomatoes (I use 3 15-oz. cans crushed tomatoes & one can chopped green chilies because the Mexican seasoned tomatoes make it hotter than we like)
- 1 pkg. taco seasoning
- 1 can corn, drained (frozen corn is fine, too)
Directions: In a large skillet, brown ground beef and onion until done. Add remaining ingredients and simmer until hot & bubbly. Serve with shredded cheddar cheese.
I usually serve this soup with cornbread muffins, honey butter, and steamed vegetables.
Crock Pot Directions:
In a large skillet, brown ground beef and onion until done. Drain. Dump meat mixture into 4 or 5 quart crock pot. Add remaining ingredients and cook on low for 4 or 5 hours.