Taco Soup

Every fall as the weather turns cooler and we get busy with sports, school, and work, I bring out the crockpot. I have several cookbooks full of crockpot recipes, but this one apparently is my claim to fame--a crockpot meal my kid actually likes. Combine everything in the crockpot in the morning before work and enjoy when you come home.

Taco Soup
Source: Better Homes and Gardens: Slow Cooker Stews

Prep: 15 min.
Cook: 3 or 6 hours

Makes 8 servings

1 lb. lean ground beef
1 15-oz. can black-eyed peas, undrained
1 15-oz. can black beans, undrained
1 15-oz can chili beans with chili gravy, undrained
1 15-oz. can garbanzo beans, undrained
1 14.5-oz. can Mexican style stewed tomatoes, undrained
1 11-oz. can whole kernel corn with sweet peppers, undrained
1 1 1/4-oz. pkg. taco seasoning mix

Tortilla chips (optional)

1. In large skillet, cook ground beef until brown. Drain off fat. Transfer meat to 3 1/2- to 6-quart slow cooker. Stir in black-eyed peas, black beans, chili beans with chili gravy, garbanzo beans, tomatoes, corn, and taco seasoning mix.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 or 4 hours. If desired, serve with sour cream and tortilla chips.



For more recipes, try "Oh What a Tangled Kitchen" by Hobey, a triathlete and knitter, at http://hobeysrecipes.blogspot.com/ I baked the zuchinni bread for several different office events, and got a lot of compliments on the recipe each time.