Sunday, November 30, 2014

My Momma’s Taco Soup

I type this curled up on my couch with my favorite blanket. The cold front has moved into Oklahoma, and I am not looking forward to the freezing temperatures. There is one thing that I do like about the cooler temperatures, say it with me—crockpot. The crockpot is going to be your best friend during the winter. I have one recipe that is a huge hit, and I am going to share with you. This soup is perfect for freezing leftovers too.

My Momma’s Taco Soup

  • 1 pound lean ground beef
  • 1 package of taco seasoning
  • 1 package of dry Ranch seasoning
  • 2 14 ½ ounce cans diced tomatoes, undrained
  • 1 can Rotel tomatoes (I like the one with cilantro), undrained
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can whole kernel corn, drained
  • 1 can hominy, drained
  • 1 avocado halved and sliced, for topping*
  1. Brown the meat in a large saucepan, drain, add into slow cooker 
  2. Drain the beans, corn, and hominy
  3. Add the diced tomatoes, Rotel, and drained vegetables into the slow cooker
  4. Add Spices, and mix to combine
  5. You can simmer this mixture on low for four hours. Eat and enjoy! *You can top this soup with grated cheese, sour cream, or the avocado slices.
If you have leftovers, feel free to freeze them. You just have to let the soup cool, place into zip lock bag, lay flat, and place into the freezer. Write the date on the bag before you fill it so you know when you need to eat it by. I would try to eat it in two months.

Stay warm out there friends, this week is going to be a cold one! I hope that this Taco Soup warms you right up.

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