Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

What's Cooking With Melissa

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Sunday, November 17, 2013

Taco Soup for the Crock-Pot

It's that time of year when the weather is getting colder and a nice bowl of soup or chili is perfect for warming you up.  Well how about a nice bowl of savory taco soup?  After cooking all day in the crock-pot and spreading wonderful smells all through your house, how could you resist?  This is a perfect fall or winter treat.  It would also be good in the spring for Cinco de Mayo celebrations!



Ingredients:
2 lbs ground beef
2 medium yellow onions, chopped
1 (15 1/2 oz) cans seasoned black beans, drained and rinsed
1 (15 1/4 oz) whole kernel corn, drained
1 (14 1/2 oz) can diced, zesty tomatoes
1 (14 1/2 oz) can diced tomatoes with chilies
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
3 cups tomato soup
3 cups water
corn chips, for serving
sour cream, for garnish
grated cheese, for garnish
chopped green onions, for garnish

Directions:
Brown ground beef and onions in a large saucepan and then drain excess fat.  Transfer the browned
ground beef and onion into a crock-pot.  Add beans, corn, tomatoes, taco mix, ranch mix, water, and soup and cook for 6-8 hours.  Serve in a bowl over a handful of corn chips with sour cream, shredded cheese, and green onion on top.

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