Taco Soup

If you are as sick of this snow as I am, you will love this recipe. It will give you plenty of time to snuggle up on the couch after eating it with very few dishes to do afterwards. My kind of recipe. I have an all-crock pot recipe book that I absolutely love and it was so inexpensive but it has produced some tasty results over these months that I have had it. This was one of them. Especially in the winter I love dinners that I don't have to slave over the stove for hours making. At least if I end up not liking a crock pot recipe, we still have time to order some take-out. ;) This week's theme seems to be thick, hearty soups for winter. Old man winter .. I love you, but can only stand you for a certain period of time. Your departure is long overdue. If you like Mexican (as we do in this household) and easy recipes, then you must try this!

Taco Soup

Adapted from: Easy Slow Cooker Cookbook

1-1.5 lb ground beef

1 packet taco seasoning (1 oz)

2 cans mexi-stewed tomatoes (28 oz)

1 can chili beans, with liquid

1 can whole kernel corn, frozen (I just used a leftover can from beans and measure the corn in that)

For topping:

crushed tortilla chips

shredded cheddar cheese

sour cream

In a medium skillet, brown the ground beef on medium-high heat until no longer pink. Drain and add to crock pot. Add seasoning, tomatoes, beans, corn and 1 can of water. Mix well. Cover and cook on low 4 hours or high 1-2 hours. I put this in at lunch time and came out perfectly for dinner.

Serve over crushed tortilla chips and sprinkle cheddar cheese and sour cream if desired on top.