Slow Cooker Taco Soup

Around last fall/winter, Andy and I discovered the joy of cooking in the slow cooker.  I borrowed a slow cooker from my mom one day and needless to say, she never got it back.  What was even funnier, was when she got jealous of how much we started using her slow cooker and loving what we were making, she went out and bought herself another one (and she actually uses it now too).

When I first started making food in the slow cooker I came across Stephanie O’Dea’s “Make It Fast, Cook It Slow” cookbooks and it is still one of my favorite cookbooks to pull recipes from.  All of the recipes take very little prep time and always come out delicious and her taco soup is exactly that.  It is scrumptious, hearty and makes for great leftovers.

Here is the recipe:

2 cans of kindey beans, drained and rinsed

2 cans of pinto beans, drained and rinsed

2 cans of corn

1 onion, diced

1 large can of diced tomatoes

1 can tomatoes and chiles (rotel is fine and I like using the hot one)

1 - 2 packets taco seasoning (depending on how much meat you are using)

1 packet ranch dressing mix

1 to 1 ½ lb browned ground meat (we like to use 1 ½ buffalo meat)

shredded cheese and sour cream for embelishment

Brown and drain meat.  Add meat and onion to slow cooker.  Sprinkle seasoning packets on top of meat.  Drain and rinse beans, then add to slow cooker.  Add entire contents of corn and tomato cans.  Stir.

Cover and cook on low for 8 -10 hours or on high for 4 – 5 hours.  Serve with sour cream and cheese.

I hope you all love this one as much as we do!

Stuffed,

Brittany