Taco Soup

{Updated: If you're visiting from Smockity Frocks today, welcome! This is an older post but I hope you enjoy it!}

This recipe is super easy and is awesome on a cold day. It's a good thing to make when you're in the mood for chili but you don't feel like cutting up all of the peppers and onions and having to stir it every 20 minutes!

Erin, since you requested this, my request is that you leave a comment and say hi. :)

Taco Soup with Black Beans

Courtesy of Alexa Slonin

1 lb ground beef, browned and rained

28 oz can crushed tomatoes

15 oz can corn, undrained (I like to use "no salt added" for this recipe)

15 oz can black beans, undrained

15 oz can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing Mix

1 envelope dry taco seasoning mix (this is 4 T if you have a large taco seasoning container)

1 small onion, chopped

Tortilla chips, sour cream, shredded cheese for topping

Combine all ingredients (except toppings) in slow cooker. Cover and cook on low for 4-6 hours. Garnish with toppings (as if someone had to tell me to cover something with cheese and sour cream! lol)

I took a picture of this soup a year ago for the specific purpose of doing a post about it one day. Unfortunately, our other laptop bit the dust and we have to bring it up to the Geek Squad guys at some point. Sorry! I promise you won't be disappointed. I feel like I say that with every recipe, but I wouldn't post something I thought was gross, now would I? ;)

Enjoy!