i know the cold we face down here in texas is nada compared to what is going on around the country, but for us, a zero degree windchill is something to sneeze at! atchooo. in honor of being cold, and mr perfect working late, i whipped up this super easy yet amazingly tasty slow cooker taco soup. i am posting the recipe as i found it on allrecipes, and will add my changes in red! enjoy!
1 pound ground beef
1 onion, chopped (i was too lazy to do this)
1 (16 ounce) can chili beans, with liquid (i used black beans)
1 (15 ounce) can kidney beans with liquid (again, black beans, they are the house fave)
1 (15 ounce) can whole kernel corn, with liquid (i used hominy, because i prefer the taste and texture)
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
cook your ground beef, drain off excess fat, and dump everything in the slow cooker and let it cook on low for 8 hours +. i crunched up some blue corn chips and put them in the bottom of my bowl, ladled in the soup and topped with shredded cheese. served with cornbread muffins.
the littles didn’t care for this much. but the squirm enjoyed his cornbread muffins and squirticus just kicked back and hung with the rest of us.