Introduction: Taco Soup

By

An easy soup made in the slow cooker, slightly spicy. Top with your favorites like finely shredded lettuce, cheese, corn chips, or eat as is.

Supplies

1/3 Lb 80% Ground Beef

1/4 Cup Finely Minced Onion

1 15.5 oz Kidney Beans, drained

1 15.5 oz Pinto Beans, drained

28 oz Canned Tomatoes, diced do not drain

2 Cups Cold Water

1 Jalapeno Pepper, Finely diced

2 tsp. Taco seasoning (use your favorite or make your own, i included my recipe for taco seasoning below)

2 tsp. Ranch Salad Dressing Mix

Optional Toppings:

Shredded Lettuce

Shredded Cheddar Cheese

Crushed Corn Chips

Diced Tomatoes

Sour Cream

Pickled Jalapeno Slices

Taco Seasoning

2 tsp. Salt

1 tsp. Red Pepper Flakes

4 tsp. Paprika

1 tsp. Sugar

1/2 tsp. Garlic Powder

1 tsp. Onion Powder

Place all in jar shake well, makes about 3 Tablespoons of spice mix.

Step 1: Equipment and Tools

Slow cooker

Measuring cup and teaspoon

Knife and cutting surface

Fry Pan

Spoon

Spatula

Step 2: Make Soup

In a saute pan fry on low medium heat ground beef, onion and jalapeno, mixture should not really brown, breaking up beef into very small bits with spoon or spatula.

Add to slow cooker with rest of ingredients except optional toppings, stir well.

Turn on high, cook for 6 hours.

Serve with optional toppings if desired.

Happy cooking!