Friday, December 12, 2008

Taco Soup with Black Beans

Another great crock pot recipe. The leftovers are almost better than the fresh soup! Consider adding fresh lime juice or chopped cilantro after cooking.

Taco Soup with Black Beans

1 lb. ground beef, browned
28 oz. can crushed tomatoes
1 can corn, undrained
1 can black beans, undrained
1 can red beans, undrained
1 env. dry Hidden Valley Ranch Dressing mix
1 env. dry taco seasoning
1 small onion, chopped

Combine all ingredients in crock pot. Cover and cook on low 4-6 hours. Squeeze about half a lime into the finished soup (optional).
Garnish with tortilla or chips, shredded cheese, sour cream.

1 comment:

Anonymous said...

I'm sending this one on to my nephew - he loves Mexican food and his crock pot.