Recipe: Slow Cooker Taco Soup

This soup is amazing and so simple. Matt and I thoroughly enjoyed it. We had so much left over that we sent some home with Matt's brother for him and his wife and we still have leftovers for lunch tomorrow.

To keep it easy to assemble before work, I browned the ground beef and chopped the onion the night before. I put those two ingredients in the crock pot dish, covered it, and stuck it in the fridge until morning. Then when morning came all I had to do was dump all the canned items in a stir.

Ingredients:

3/4 to 1 pound ground beef

1 onion, chopped

1 (16 oz.) can chili beans, undrained

1 (15 oz.) can kidney beans, undrained

1 (15 oz.) can whole kernel corn, undrained

2 (15 oz.) cans tomato sauce*

1 (4 oz.) can diced green chile peppers

1 packet taco seasoning

Sour Cream

Taco Shells/Frito Chips

Shredded Taco Cheese

*If you like tomato chunks you can substitute 1 (8oz.) can tomato sauce plus 2 (14.5 oz.) cans diced tomatoes

In a medium skillet, cook the ground beef until browned over medium heat. Drain.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, green chile peppers, and taco seasoning in slow cooker. Stir to blend and cook on Low for 8 hours.

Serve topped with a dollop of sour cream, taco cheese, and crumbled up taco shells.

Adapted from: Slow Cooker Taco Soup at allrecipes.com