taco soup crock pot

By pearlita

Ingredients

• 2 cans of kindey beans
• 2 cans of pinto beans
• 2 cans of corn
• 1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
• 1 can tomatoes and chiles
• 1 packet taco seasoning (if you are gluten free, stick to McCormick)
• 1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
• 1 lb browned ground turkey or hamburger (optional.)
• shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.