Taco Soup

Tonight I tried a new recipe. Not to toot my

own horn, but it was awesome (and easy).

The Boy actually went back for seconds and I've never seen him do that!

Taco Soup

1 (16 ounce) can pinto beans

1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans

1 (11 ounce) can niblet corn

1 (11 ounce) can Rotel tomatoes & chilies

1 (28 ounce) can diced tomatoes

1 (4 ounce) can diced green chilies

1 (1 1/4 ounce) envelope taco seasoning mix

1 (1 ounce) envelope hidden valley ranch dressing mix

1 lb shredded chicken, ground beef or 1 lb any meat (I used ground beef)

1. 
   
   Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.