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Published on
February 1, 2013
February 1, 2013
Richmond
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Crock Pot Taco Soup
Macaroni Menu
By: Jennifer Hill
Jennifer Hill
I modified a recipe online to make it more kid-friendly and came up with a family favorite for those cold, winter nights! Put a Crock Pot liner into your Crock Pot to save on clean up time.
Ingredients
1 16 oz. can kidney beans
1 16 oz. can black beans
1 11 oz. can corn
2 16 oz. cans tomato sauce
1 1.25 oz. packet taco seasoning mix
1 1 oz. packet dry ranch dressing (I use Hidden Valley Ranch)
1 lb. ground turkey, ground beef OR shredded chicken
1-2 cups of water
See below for garnish options, if desired
Instructions
Cook meat and drain. If using chicken, shred it up. Put it into a crock pot with all of the other ingredients. I do not drain the corn, but I drain and rinse the beans. Amount of water depends on how you prefer your soup! Stir.
Cook meat and drain. If using chicken, shred it up. Put it into a crock pot with all of the other ingredients. I do not drain the corn, but I drain and rinse the beans. Amount of water depends on how you prefer your soup! Stir.
Cook on high for two hours or low for four hours.
Garnish with sour cream, shredded cheese, green onions, black olives and/or tortilla chips, if desired.
Comments
1) Sheena B. said:
I really enjoyed this meal it was so tasty and even better the next day.
Thank You
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