Dinner is a tricky meal, it’s easy to make lunch, but we usually don’t have ideas of dinner. I personally go with soup most of the times. This is an original taco soup recipe that I love and I wanted to share with you.
2 (15 ounce) cans of drained and rinsed kidney beans.
2 (15 ounce) cans of drained and rinsed pinto beans.
2 (15 ounce) cans of corn (keep the juice).
1 large can (26 ounces) of diced tomatoes.
1 (10 ounce) can of tomatoes and chiles.
1 packet of taco seasoning.
1 packet of ranch dressing mix (I used Hidden Valley).
1 pound of browned ground turkey or hamburger (If you want to).
Shredded cheese and sour cream for embellishment (optional).
It’s time to take out that large slow cooker you rarely use because this is a big recipe. A 6 quart or above slow cooker is needed.
If you chose to use meat, brown it and drain it of fat then add it to the crockpot stoneware insert.
Add the seasoning packets, beans, pour the entire contents of the corn and tomato cans and mix all the ingredients together.
Cover the slow cooker and cook for 8 to 10 hours on low or 4 to 5 hours on high. I personally cook the soup for 9 hours on low, the result is better but if you don’t have time go for high.
Before serving, stir the soup well, add a handful of shredded cheese and a dollop of sour cream.
Although it takes time to cook, this taco soup is very easy to make, all you have to do is mix everything together on cook! Give it a try if you have time, you won’t regret it.