Crockpot Taco Soup by
1- 2 pounds ground beef or turkey
1 onion, chopped
2 cans pinto beans
2 cans Rotel
1 can whole kernel corn
1 can hominy
1 package dry taco seasoning
1 package dry ranch dressing mix
grated cheddar cheese
In crock pot or other slow cooker, place beans, corn, Rotel, and
hominy (juice from cans, also). Add taco seasoning and dressing mix,
and stir well to mix.
In a frying pan, cook meat and onions until meat is cooked, then add
to the crock pot and stir to mix. Add water until the pot is full.
Cook on high at least three hours. The longer you cook this soup, the
better it gets.
It keeps great in the icebox for two or three days, covered.
To serve, place soup in bowls and top with the grated cheese; eat with the corn chips