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Crock
Pot Taco Soup
| 1½ lb. ground beef or turkey
1 onion, chopped 2 – 14 oz. cans pinto beans 2 cans Rotel tomatoes with chiles 1 – 14 oz. can whole kernel corn 1 – 14 oz. can hominy 1 package dry taco seasoning 1 package dry ranch dressing mix grated Cheddar cheese corn chips In Crock Pot or other slow cooker, place beans, corn, tomatoes, and hominy (do not drain before adding). Add taco seasoning and dressing mix, and stir well to mix. In a frying pan, cook meat and onions until meat is browned, then add to the Crock Pot and stir to mix. Add enough water to fill pot. Cook on high at least three hours. To serve, place soup in bowls and top with the grated cheese; eat with the corn chips. Serves 4 to 6. Note: The longer you cook this soup, the
better the flavor develops. Like many soups or stews, it is better the
second day, and it keeps well in the refrigerator for 2-3 days.
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