February 5, 2011

• Crockpot: Taco Soup

  I think crockpots rate right up there with dishwashers.  I love dishwashers cause they wash the dishes for you.  Well, crockpots cook dinner for you.  I have a wonderful recipe book dedicated to crockpot meals (picked it up at a yard sale for FREE!).  I currently have two crockpots.  I have gone through a lot of crockpots in 14 years of marriage.  I wear them out from use.  One crockpot is large and ancient.  It is a hand-me-down from my grandmother who switched to a smaller one.    I love it.  The other is a brand spanking new extra large stainless steel crockpot that I received for Christmas.  And I love it.  I throw some ingredients in whichever crockpot in the morning and by late afternoon - TA DA!  "Supper's Ready!"   

  This is one of our favorite crockpot recipes:

  Taco Soup

  1 pound lean ground beef

  3 cups water

  1 can light red kidney beans, rinsed and drained

  1 can dark red kidney beans, rinsed and drained

  1/2 bag of frozen corn

  1 quart of canned tomatoes

  1 can condensed tomato soup

  1 small jar of salsa

  1/2 package taco or chili seasoning mix

  Crushed tortilla chips (optional)

  Shredded Cheese Monterey Jack, Cheddar, whatever I have on hand (optional)

  Seriously, don't worry about the exact amount of each ingredient.  Just pour in what you think looks pretty.  I've had this soup so many ways.  It's pretty much awesome.

  1.  In a large skillet cook ground meat until brown.  Drain off fat.

  2.  In a crockpot combine meat, water, beans, corn, undrained tomatoes, tomato soup, salsa, and taco seasoning mix.

  3.  Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.  Ladle soup into bowls.  If desired, sprinkle with tortilla chips and shredded cheese. 

  

  • 1:18 pm
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