2 October, 2014
Crock Pot Taco Soup
1 pound ground beef
1 medium yellow onion, chopped
1 envelope (1¼ ounces) taco seasoning mix
½ cup water
1 can (16 ounces) pinto beans, drained
2 cans (16 ounces) black beans, drained
1 can (11 ounces) Niblet corn, drained
2 cans (11 ounces) Rotel® tomatoes & chilies original flavor, NOT drained
1 can (4 ounces) diced green chilies, NOT drained, optional if you like it hot
1 envelope (1 ounce) Hidden Valley® Ranch dressing mix
1 bag FRITOS® SCOOPS!® Corn Chips or TOSTITOS® SCOOPS!® Tortilla Chips
chopped green onions
In a medium frying pan, cook the ground beef and chopped onions over medium heat until browned. Drain.
Add the taco seasoning mix to the water, stir to mix, then pour over the cooked ground beef.
Add all ingredients to crock pot and stir.
Cover and cook on high for 3 hours or low for 5-6 hours.
Use Tostitos Scoops® or Fritos Scoops® to dip the soup from each individual’s bowl.
Garnish individual bowls with your choice of sour cream, shredded cheese, chopped green onions, and/or chopped avocado.
This might be a little too hot or spicy for small children or people who don’t like spicy food. To reduce the hotness, use Rotel® Mild recipe in place of the Original recipe and omit the can of green chilies.