Taco Soup

I was going to post a pic, but didn't feel like getting my camera out. So I'm just gonna tell you, this was a GREAT Sunday meal. Or an any-day meal. It made a LOT, so we have 4 quart boxes of this stuff in the fridge. Ward's coming up tomorrow night, so it may not last long. Of course, he'll probably put some Sriracha in it, which can only make it better, IMHO. Love, love, LOVE Sriracha. If you haven't tried it, I highly recommend it if you like spicy stuff.

Anyway, here's my recipe....

Taco Soup

1.5 lb lean ground beef, cooked, drained & rinsed

3 15oz cans kidney beans, drained & rinses

2 15oz cans whole kernel corn, drained & rinsed

2 15oz cans diced tomatoes, with juice

2 cans Rotel tomatoes

1 medium onion, chopped

2 Tbsp minced garlic

2 cups beef broth

1 packet taco seasoning

1 packet Ranch seasoning

Worcestershire sauce (optional)

Salt & pepper to taste

In a 6 quart slow cooker, layer the meat & veggies. Pour in tomatoes, Rotel & broth. Dump in both packs of seasoning, and worcestershire sauce and salt & pepper, if desired. Mix everything together well. Put the lid on and cook on high for 4-5 hours or low for 8-10 hours.

I like to serve this with sour cream, shredded cheddar cheese & a few thinly sliced scallions, if I have them on hand. This soup is fabulous over some fresh out of the oven cornbread!!

Please leave me a comment!!!