Crock Pot Taco Soup

–2 cans of kindey beans
–2 cans of pinto beans
–2 cans of corn
–1 large can of diced tomatoes (I have no idea why the can wasn’t in this picture. I know I put it in. This is a mystery.)
–1 can tomatoes and chiles
–1 packet taco seasoning (if you are gluten free, stick to McCormick)
–1 packet ranch dressing mix (make sure there isn’t hidden gluten, I went with Hidden Valley)
–1 lb browned ground turkey or hamburger (optional.)
–shredded cheese and sour cream for embelishment (optional, unless you’re in my house. then it’s mandatory.)

The Directions:
–brown meat if you are going to use it
–drain fat and add to crockpot stoneware insert (the meat. not the fat.)
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

3 thoughts on “Crock Pot Taco Soup

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