Taco Soup

I made this spicy Taco Soup from leftovers, but don't let that fool ya...the family agrees this is one of the best soups we've had. If you like Tacos, this soup will not disappoint...eat it with white corn chips and you won't even miss the crunch. In addition to the great meal, I was also happy with the idea of using leftover pinto beans (making two completely different meals out of a bag of beans is my kind of budgeting and planning). If you want to amp up the soup, serve it with fresh diced tomatoes, Mex-blend cheese, sour cream, chopped green onions, and/or jalapenos for garnish.

Ingredients:
3-4 cups pinto beans - leftovers or canned pintos
1 can of black beans, drained
1 - 1.5 lbs ground beef, browned and drained
1 pkg Taco seasoning mix
1 pkg of Ranch dressing mix
1 can creamed style corn
2 cans of whole kernel corn, drained
1 can of green chiles
1 can diced Jalapenos, if desired
2 cans of diced tomatoes, I used a basil - garlic blend
1 can of Rotel (Mild or Hot) or 1-2 cups of your favorite salsa
1 cup diced onions
1 container chicken broth or as needed for soup consistency

Preparing the Taco Soup in a slow cooker
Directions:
1. Place all ingredients in a slow cooker or soup pot
2. Cook until soup is hot and the corn is cooked.
3. If desired, garnish with fresh diced tomatoes, Mex-blend cheese, sour cream, chopped green onions, and/or jalapenos, when serving.

Homemade Taco Soup
other Tex-Mex recipes you might like...

Beefy Bean Burrito Casserole Chicken Soft Taco Casserole Chicken Taquitos
Pepperoni and Cheese Quesadilla
Queso Blanco Cheese Dip: Slow Cooker

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Hey neighbor! Be sure and stop by The Shady Porch some time. There's a whole page of recipes in alphabetical order and listed by type to help you figure out your menu this week. Blessings, D@TheShadyPorch