Do you ever just come home after a long day and want to crawl into bed? That's exactly what I did today. The weather took a turn for the worse (another 10 inches of snow, another reason for spring to come...) and I was prepared for a cozy night at home. My cure-all recipe for cold weather? My sister-in-law Jen's hearty taco soup. It's warm and filling and perfect for sitting in front of a toasty fire. The best part? It's incredibly easy!
28 oz can crushed tomatoes, undrained
15 oz can black beans, undrained
15 oz can red kidney beans, undrained
15 oz can corn, undrained
1 env. dry taco seasoning
1 env. dry Hidden Valley Ranch Dressing
1 small onion
1 lb ground beef
First, chop up the onion and cook with the ground beef until browned. Then, combine all ingredients into a crock pot or a large pot on your stove top. Cook until warm. What's great about this recipe is that the soup can be ready after simmering for 20 minutes or you can leave it in your crock pot for 4-6 hours and it'll be hot and ready after a long day of running errands!
After the soup is warm, ladle a generous amount onto a bed of tortilla chips and sprinkle with shredded cheese and top with a dallop of sour cream. Then grab a spoon and dig in!
