Taco Soup

I love some good soup...especially during the cold months, and let's face it....baby, it's cold outside! I have been wanting some good taco soup for a while. I personally like it better than chili and it is So. Easy. I made some tonight for dinner, along with some cornbread. Hudson and I may have had two bowls of soup and a couple of pieces of cornbread...and we may have eaten it all up. And Hudson liked it. A lot. He's been all over the place since I ate the soup. :-) I'm sure you've seen the recipe, but just in case you don't have it, here it is:

Taco Soup

Ingredients:

1 lb ground beef - browned & drained
1 packet Taco Seasoning
1 packet Hidden Valley Ranch Dressing Mix

1-2 cans beans(depending on how much you like) - I like kidney (dark & light red), but you can also use pinto, black, chili, etc. DON'T DRAIN.

1-2 cans corn DON'T DRAIN.

2 cans Ro-Tel  DON'T DRAIN

Directions:

- Brown ground beef and drain grease. Sprinkle both packets onto meat and stir well. I like doing it this way instead of just tossing them on top of all the liquid in the Crock-Pot. The seasonings penetrate the meat and season the whole soup better this way to me.
- Transfer meat into Crock-Pot, then dump corn, Rotel, and beans in. Mix well.

The liquids from the cans are just enough for the soup. It comes out not too thin, and not too thick. Along the way, if you find it's too thick for you, you can always a little water or beef broth to get it where you want it.
- Cook on low for 5-6 hours. You can also do it quicker on the stove and bring it all to a boil for a few minutes, then simmer for an hour or so. It's better the longer you let it cook, though.

I serve mine with cornbread and have various toppings such as cheese, sour cream, Fritos, & jalapeños (for my husband).

I'm already wanting some more! :-)