Thursday, October 30, 2008
I am participating in BooMama's Souptacular Crockpotalooza. This recipe is a staple in our house during the cold Fall and Winter months. I am sure there are lots of these floating around but thought I would share ours.
Mix the following ingredients in a large crock pot or a big soup pot.
2 lbs browned ground chuck
2 pkg taco seasoning
2 pkg Hidden Valley Ranch dressing (dry pkgs)
1 can shoepeg corn (white corn)
1 can black beans
1 can kidney beans
2 cups water
1- 2 cans rotel (mild, hot whatever your preference)
1 can diced tomatoes
The longer it cooks the better it tastes. Top with sour cream and grated cheese.
Crunchies for the top
Get a package of burrito or soft taco wrappers. Take kitchen scissors and cut them into long strips. Then place on a baking sheet and bake in a 350 degree oven for about 10 minutes or until lightly brown. These are great on top of the soup with the cheese and sour cream.