Taco Soup

Today I want to share a warm comfort food that's so yummy it will have you going back for seconds. At our house, you know Fall has come when I start making this :-)


Taco Soup

Ingredients:
1-2 lbs. ground beef (or go 1/2 beef and 1/2 ground chicken or turkey...See note)
1 medium yellow onion, chopped
14.5 oz. pinto beans, rinsed and drained
14.5 oz. black beans, rinsed and drained
14.5 oz. Red Kidney beans, rinsed and drained
14.5 oz. can Mexican-style stewed tomatoes (or any diced tomatoes), undrained
10 oz. can Rotel (or any 14.5 oz. tomatoes with green chiles), undrained
14.5 oz. whole kernel corn drained (or use 2 cups frozen corn)
1 packet of taco seasoning
1 packet Hidden Valley Ranch dressing mix
2-4 cups Beef or Chicken Broth
8 oz. can tomato sauce (optional)
4 oz. can of diced green chiles (optional- we like the extra chiles)

Directions:
Brown ground beef with onion. Drain and pour into 6 qt. crockpot. Open cans and dump all into the crockpot with beef. Pour in seasonings and stir. Cover and cook on LOW heat for 6-8 hours.

Note: Can sub ground beef with 2 cups cooked chicken or 1-2 lbs. ground chicken to make Chicken Taco Soup.


Serve with skillet cornbread or garnish with shredded Mexican cheese, sour cream, chopped green onion, black olives, jalapenos, and salsa, and serve with tortilla chips.