Taco Soup

I know it's spring and it would be reasonable to assume that any recipes I post right now would involve strawberries, fresh vegetables, or a grill.  The only problem with that is the fact that the past three days around here have been, well, soupy.  It has been cloudy, misty, foggy, and rainy - no sunshine or any of that other springtime weather.  So, this recipe does not involve strawberries, but let's face it - you just can't go wrong with an easy, budget friendly recipe that has the word "TACO" in the title.  (Well, actually you could, but this one doesn't!)

I found this recipe online a couple weeks ago when I had to prepare a pot of soup for the teacher appreciation luncheon at our church preschool.  It turned out great!!  In fact, I got several requests for the recipe.  Again, it is super easy and very budget friendly.  I will definitely be making it for my family in the future.  So here is my springtime (or any time) recipe for Taco Soup:

Taco Soup

1 lb. ground beef

1 medium onion, chopped

1 can (16 oz) black beans

1 can (16 oz) kidney beans

1 can (11 oz) niblet corn

1 can (11 oz) Rotel tomatoes and chiles

1 can (28 oz) diced tomatoes

1 (4 oz) can diced green chiles (optional)

1 packet taco seasoning

1 packet ranch dressing mix

In skillet, brown ground beef with onion.  Place all ingredients in the crock pot - DO NOT DRAIN THE CANS.  Stir together and cook on low 4 hours or high 2 hours.  Serve with sour cream, shredded cheese, and/or tortilla strips for garnish.

**You could certainly substitute some shredded chicken for the beef or leave the meat out completely if you have a vegetarian to feed. :)  You could also add some extra chiles or jalapenos if you like it really spicy.

That's it!!  So simple, so yummy!!!  Enjoy!