Thursday, February 4, 2010

Crock Pot Taco Soup


Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
Directions
1Cook meat and drain.
2Shred if needed.
3Add all ingredients to crock pot.
4DO NOT DRAIN CANS.
5Stir.
6Cook on high for 2 hours or low for 4 hours.
7Keep on low until serving to keep hot.
8Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips

3 comments:

Ara said...

This sounds heavenly!!! Maybe I'll make it for dinner one night this week.

The Gough Inn said...

I like tacos so this should be other yummy to fix too..

pam said...

This sounds good for a easy sunday dinner.