I put together a yummy taco soup. The basic recipe came from the "A Year of Crockpotting" website, though I've made it before--I just wanted to check out her recipe. And as always, I didn't follow the recipe. I didn't have any pinto beans or kidney beans in my cabinet, so I used white and black beans. And though her recipe called for two cans of each of kidney and pinto beans, I used one can each of the white and black, and I can't imagine needing any more beans than what I have in there. I also added chopped onion and minced garlic, which she didn't have in her recipe.
Here's the recipe I used. It filled my crock pot to the rim--so it's a LOT of soup.
Crockpot Taco Soup
--1 can black beans
--1 can white beans (I used Great Northern)
--2 cans of corn
--1 14.5 oz can of diced tomatoes
--1 14.5 oz can tomatoes and chiles
--1 packet taco seasoning
--1 packet ranch dressing mix
--1 lb browned ground turkey or hamburger (I used turkey)
--1 small onion, chopped
--1 tsp minced garlic
--2 cups water
--shredded cheese and sour cream for embelishment (optional)
--brown meat with onion and garlic
--drain fat and add to crockpot
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--add water and stir
Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook soup, the better the flavor gets, so if you have the time, opt for cooking on low.
Serve with a handful of shredded cheese and a dollop of sour cream.
Edited by TabbyCat, 22 January 2009 - 11:42 AM.