Taco Soup

We don’t get many cool days in Florida during the fall.  It finally cooled off enough for us to make this yummy soup. With a Mexican flair to it, my kids love putting “chips” in their soup.  This is definitely a dinner you can throw together in under 10 minutes and walk away, and 8 hours later have a delicious meal that taste as if you cooked it all day. (… I like to look like a hero and a slave to my cooking when in reality I spent very little time on it.. but we won’t tell anyone now will we?)

I do not know where we got this recipe. It was given to us many years ago and I have photos of both my children making this soup on their own when they were younger (that’s just how simple it is.. perfect for little one’s to make)

Crock Pot Taco Soup
( Serves 8 )

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chili peppers
1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Yummy to top with cheese, Fritos and sour cream (low fat of course)

**You can substitute the 2 cans of peeled and diced tomatoes and the 1 can of diced green chili peppers with just 2 cans of ROTEL – dice tomatoes and chili peppers in the heat of your choice.. we choose Mild