Today I am sharing another installment in Corissa Cooks. Since I moved up to Cleveland and didn’t start my job until this past Monday, I have been doing the majority of the cooking here. I recently just cooked one of my favorite meals for the first time and shared it with the boyfriend. He enjoyed it very much. I made Taco Soup; it is very easy to make and it makes enough to feed an army.
Ingredients-2 lbs of ground beef, 1 white onion chopped, 2 1 oz packages of Ranch dressing mix, 2 1.25 oz packages of taco seasoning, 16 oz. can black beans, 16 oz can kidney beans, 16 oz can pinto beans, 16 oz can tomatoes and green chiles (Rotel), 16 oz can of crushed tomatoes, 16 oz can corn, 2 cups water, sour cream, shredded cheese, and tortilla chips. Don’t drain any of the beans or any other ingredients.
Instructions-Brown the meat and onion and drain well. Put in crock pot, then add all of the other ingredients until you get to the water. You might not need the full 2 cups. I only needed one cup. Just enough until it reaches the consistency you want. Stir well and turn on crock pot. Simmer for 4 hours. I kept my crock pot set on high for the entire 4 hours. However, if you were doing this before work, I would set it on low if it is going to go for more than 4 hours. Once finished, top each bowl with the desired amount of sour cream, shredded cheese, and tortilla chips.
I could not find the 16 oz can of crushed tomatoes, so I used a larger can and ended up dumping all of it into the soup because I figured that it would take some of the place of the water. The recipe I have also calls for a can of white corn specifically as well, but I could not find one of those either and just used a can of yellow sweet corn. The boyfriend is not a fan of sour cream and opts for none in his soup, while I happen to love sour cream and use a heaping amount in the soup. This is such an insanely easy thing to make and I cannot tell you why I love it so much, but I do. I asked my dad to make this for my birthday last year I love it so much.