October 1 = the start of International Crock-Pot season, right? Any appliance that you can throw a bunch of ingredients in, check back in 4 hours, and voila a delicious meal appears, is something I can really appreciate. Matt was telling me about a Taco Soup recipe that his mom used to make that he loved. I asked his mom to email me the recipe and she told me the best part of the recipe was that it was “EASY!”. Easy? And a meal Matt will actually like? Cue the rainbows, chirping birds and the fast-clap hands emoticons. You can really add whatever you’d like, and this will turn out great. We used the following:
- 1lb ground beef (we used ground turkey)
- 1 can sweet kernal corn
- 1 can pinto beans
- 1 can dark kidney beans
- 1 can light kidney beans
- 1 can stewed tomatoes
- 1 can Rotel (we used 2 because we like spicy)
- 1 pkg taco seasoning (dry) (again, we used the hot seasoning)
- 1 pkg ranch dressing (dry)
1) Brown the meat. Add some salt and pepper, cumin, or whatever seasoning you desire. Drain the grease.
2) Add the meat and all of the other ingredients into the crock-pot. Do not drain any of the veggies. Let simmer in the crock-pot for as long as possible. The longer it simmers, the more the flavors have time to soak in. We use the Reynolds Slow Cooker Liners which makes clean-up a breeze. Making an easy process even easier? Done and done.
3) Watch as many college football games as possible while you let the meal cook.
4) When you’re ready to eat, make a condiment plate to spice things up. We had cilantro, limes, cheese, jalapenos, and you can never go wrong with Fritos.
4. Add toppings and enjoy! Go back for so many refills that you don’t think you’ll be able to eat again until next weekend.