Taco Soup

Taco Soup

As fall continues, it is time for soups and other cold weather recipes to come in season.  This taco soup recipe is one of my favorites.  My mother used to make this, and now I make it frequently in cooler weather.  This is absolutely amazing with corn bread.  

Ingredients:

1 pound lean ground beef

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 envelope ranch dressing mix

1 recipe taco seasoning (or 1 envelope)

1 (16 oz) can kidney beans

1 (16 oz) can chili beans

1 (16 oz) can pinto beans

2 (11 oz) cans Mexicorn

2 (14.5 oz) can diced tomatoes
Optional toppings: shredded cheese, sour cream, crushed tortilla chips

Directions:

• In a medium pan, saute the onions and bell peppers
• Brown the ground beef with the vegetables; drain well and return to heat
• Add in the ranch dressing mix and taco seasoning
• Simmer on low 5 minutes
• Combine all ingredients in a slow cooker
• Cook on low for 8 hours or high for 4 hours