Slow Cooker Taco Soup

Slow Cooker Taco Soup

2 pounds ground beef
1 (1.25 ounce) packet taco seasoning
1 (15.25 ounce) can whole kernel corn, drained
2 (15 ounce) cans mild chili beans
2 (14.5 ounce) cans Mexican style stewed tomatoes

In a large skillet, brown the ground beef.  Drain the grease.  Add to a 4 quart slow cooker.  

Add the remaining ingredients.  Add 1 cup of water.  Mix well.  

Cover with a lid.  Cook on low 4 to 6 hours.

On Wednesday nights, I experiment, I mean I cook, for the youth group at our church.  Last week one of the kids asked me to make Taco Soup, so that is what I did.  The kids all loved the soup, and said I am going to have a hard time topping the meal next week.

This soup is mild enough for your whole family to enjoy.  The corn gives the soup the flavor of a corn tortilla.  But to make it even more like a taco, I cut corn tortillas into strips.  You can skip this step and just leave the  corn tortilla strips off, or use store bought tortilla chips instead.

I fried the corn tortilla strips in a small amount of oil until they were golden brown.

 I drained the tortilla chips on paper towel.  The strips were light and crisp.

Next, I arranged the tortilla strips on top of my Taco Soup, and sprinkled cheese over the strips, and put a dollop of sour cream on top. 

Stop back by on Tuesday, for my 

Thanksgiving Tips & Tricks post!

Visit my friends blogs!

My friends are taking some time off from blogging, but they have incredible recipes in their archives!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!