May 13, 2009

Taco Soup with Black Beans

I love a good soup. But make it Chili and I'm in heaven. It wasn't until much later in life that I discovered the joys of White Chili, Tortilla Soup and Taco Soup. Once again, I found myself in Heaven. Yesterday some of my friends got to sample my favorite Taco Soup recipe. So here's the recipe for everyone else to enjoy too:

Taco Soup with Black Beans

1lb Ground Beef, browned and drained
28 oz can Crushed Tomatoes
15 1/4 oz can Corn, undrained
15 oz can Black Beans, undrained
15 1/2 oz can Red Kidney Beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry Taco Seasoning (1/4 cup)
1 small Onion, chopped

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 4-6 hours. (This can be cooked on med-low heat on the stove in about an hour, but it tastes way better done in the crock-pot.)
3. Garnish individual servings with: Corn Chips, Shredded Cheese, Sour Cream, Avocado, and Spinach as desired. A little fresh Pico de Gallo is always delicious too.

I usually use Ground Turkey instead of Ground Beef. I prefer to brown the onion before mixing it in, otherwise the onion is a little too strong for my taste. I put the Cheese, Sour Cream and Spinach at the bottom of the bowl so that it will melt, or wilt better. Then I stir it all up.