Taco Soup

Not long ago we canned several jars of red beans.  I made a list of how I wanted to use each jar in an effort to make sure I definitely rotated them in.  So far I've made enchiladas, but today I had taco soup on the menu.

This is really pretty "bowled" up but no one was willing to wait for me to snap a photo.

This recipe makes a double batch:

a 28 oz can of Rotel tomatoes

a 15 oz can of diced tomatoes

1 quart of canned beans, drained and rinsed or equivalent in canned beans

a large (same size as Rotel can) can of corn

taco seasoning to taste (or about 2 individual packets)

salt and pepper to taste (I don't add any)

3 tbsp of ranch dressing mix (I buy in bulk from Sam's)

2 lbs of hamburger, browned and drained

1/2 onion, chopped (can brown with beef if desired)

water to reach desired consistency

High in crockpot for 4 hours or low for 6 hours.

Serve topped with corn chips, shredded cheese and a dollop of sour cream.

Leftovers can be frozen, but they don't usually last that long here.

Of course, there are variations.

use black beans or pintos

use black beans and ranch style beans 

use chicken or turkey instead of beef

use broth instead of water

use no chilis and just plain tomatoes

Either way, this soup was a hit with everyone except daughter who just won't eat tomatoes.

No big deal.  Sandwich time for her.  :-)

Even daughter in law loved it and she doesn't like spicy food.

(My chili with jalapenos is too hot for her.)