Taco Soup

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.

Ingredients:

• 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.

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