logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 22 2013

Crock Pot - Taco Soup

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Cook meat and drain.  Shred if needed.

Add all ingredients to crock pot.  DO NOT DRAIN CANS.  Stir.

Cook on high for 2 hours or low for 4 hours, then keep on low until serving to keep hot.

Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.