Slow Cooker Taco Soup
1 pound ground beef
1 onion, chopped
1 16-ounce can chili beans, with liquid
1 15-ounce can kidney beans, with liquid
1 15-ounce can whole kernel corn, with liquid
1 8-ounce can tomato sauce
2 cups water
1 14.5-ounce cans peeled and diced tomatoes
1 4-ounce can diced green chile peppers (adjust to taste)
1 1.25-ounce package taco seasoning mix
Garnishes such as corn chips, shredded cheese and sour cream
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend. Cook cook on low for eight hours.
Top bowls with corn chips, shredded Cheddar cheese and a dollop of sour cream.
Makes 8 servings.
Note: An even simpler version can be made with 1 pound lean ground beef, 1 small chopped onion, a package of taco seasoning, one 15-ounce can tomato sauce, one 15-ounce can whole kernel corn (drained) and two 15-ounce cans kidney beans (drained). After browning and draining beef and onion, place in slow cooker with other ingredients and cook on low for two hours. Put a handful of corn chips in each bowl and top with soup, shredded cheese and green onions.