Tuesday, October 27, 2009

Taco Soup

It's cold and rainy today. On a day like this I'd like to stay under my blanket instead of hanging out in the kitchen. That means it's time to pull out the crock pot and make Taco Soup. I've tried different versions of this soup, but I find this recipe that my friend Martha gave me to be the best.

Taco Soup

1 lb ground beef, browned and drained
2 cans Shoepeg corn
1 can Black beans
2 cans Kidney beans
2 cans Crushed tomatoes
1 package taco seasoning
1 package ranch dressing mix

Put all ingredients into a large pot, (do not drain cans.) Cook on high for 30 minutes, stirring often. Simmer until ready to serve.


Put all ingredients into crock pot, (do not drain cans.) Cook on low all day or on high for 5 hours. Stir often.

I think shredded cheddar cheese and corn chips are the best way to adorn this soup, but feel free to try crackers or cornbread too.

Foodbuzz Blog Awards
Take part in the foodbuzz blog awards by voting today!! Just click the link below to see the nominees. Some of my favorites are Bakerella, Cake Wrecks, and Iron Cupcake: Earth. Bakerella always has sweet ideas with great photos. Cake Wrecks gives readers a daily dose of wit and humor, not to mention hilarious cakes. And if you've been reading this blog you'll already be familiar with Iron Cupcake: Earth. Since it is a community effort, a win for Iron Cupcake: Earth is a win for all of us cupcake challengers too!
Hurry! Voting ends October 29th!

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