Today, I made a delicious EASY Taco Soup for dinner. This was simple to make, and I had everything in the crockpot before lunch. I LOVE that feeling! My family loves Taco Soup, especially if it contains hominy! We serve over thin tortilla chips with shredded cheddar cheese, sour cream and guacamole.
I made one recipe of this, and there were leftovers. It's enough to freeze, and we can stretch it farther by making cornbread casserole on the side the day we eat the leftover portion from the freezer--easy!
Taco Soup
(Serves 8)
1 lb. ground beef (I substitute turkey meat, and that works well)!
1 envelope dry ranch dressing mix
1 envelope dry taco seasoning mix
3 (10-oz.) cans Ro-tel tomatoes, undrained
2 (21-oz.) cans pinto beans, undrained
1 (21-oz.) can hominy, undrained
1 (14.5-oz.) can stewed tomatoes, undrained
1 onion, chopped
2 cups water
1. Brown meat in skillet. Pour into slow cooker.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on low 4-6 hours.
Serve over tortilla chips, with sour cream, guacamole, and cheese, if desired.
Note: Increase or decrease the amount of water you add to make the dish either stew-like or soup-like.
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