Crockpot Shout Out….Taco Soup

This time of year I love my crockpot.  This is an amazing device that you can fill up with ingredients and it cooks everything all by itself…what an invention!  This is one of my favorite one-pot meals that is perfect for those wintry nights and it is so easy to pull together.  This recipe comes from Paula Deen, but I usually half her recipe and it is plenty for my family of 4.  If you live in the south you know who Paula Deen is.  She is a sassy southern cook who makes wonderfully delicious comfort food that may not be the healthiest in the world, but they taste amazing! 

Ingredients for my version:

1 lbs ground beef

1c diced onion

one 15.5 oz can of pinto beans

half of a 15.5 oz can of kidney beans

half of a 15.25 oz can of whole kernel corn drained

one 14.5 oz can mexican style stewed tomatoes

one 14.5 oz can diced tomatoes with green chiles

one 4.5 oz can diced green chiles

one 4.6 can sliced black olives

1/4 c sliced green olives

half of an envelope of ranch salad dressing mix

1T each of ground cumin, garlic powder, kosher salt

1/2 tsp each freshly ground black pepper and chile powder

couple of dashes of cayenne pepper

To garnish use tortilla chips, sour cream, shredded cheddar cheese and sliced scallions

Brown your ground beef and onions in a large skillet and then drain off fat.  Transfer your beef and onions to the crockpot and add all remaining ingredients.  Set your crockpot to low and cook for 6-8 hours.  If you don’t have a crockpot you can also simmer on the stove top for about an hour over a low heat.  Ladle in bowls, garnish and enjoy!


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