This taco soup is quick and easy to prepare, and it cooks hands-free in the slow cooker.
Ingredients:
- 1 pound lean ground beef
- 1 can (15 ounces) kidney beans
- 1 can (11 to 15 ounces) whole kernel corn, drained
- 1 10 oz can Rotel tomatoes
- 1 envelope taco seasoning
- 1 (28 oz) can tomatoes
- 1 sm can chopped chile peppers (4 ounces)
- 1 can (15 ounces) pinto beans
- 1 envelope Hidden Valley Ranch Dressing
Preparation:
Brown the ground beef; drain well. Add remaining ingredients and stir. simmer in slow cooker on LOW for 6 to 8 hours. serve with tortilla chips or Mexican cornbread.
Shared by S. Banks.
Shared by S. Banks.
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