Taco Soup Recipe

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Taco Soup

We have had a few chilly nights lately in South Carolina. I wanted something warm and easy to make. My mom made Taco Soup a few months back and I had to try it out.  My husband is not a big fan of soups. I love soup when the weather is really cold. It just warms the body like coffee.  I also love having left overs so I can freeze for a quick and easy meal on another night. I honestly can not describe the flavor but it was so good. We added Fritos and topped with cheese.

Does your family love soups?

Taco Soup

Ingredients:
2 pounds ground beef ( I used Vension)
2 cans kernel corn (undrained)
2 cans pinto beans undrained ( May alter for Kidney beans)
2 cans stewed tomatoes
1 can extra hot Rotel Style Tomatoes
1 package taco seasoning mix
1 package Hidden Valley Original Buttermilk
1 chopped onion
1 bell pepper chopped

Bag of Fritos Corn Chips
Shredded Cheese

 Directions:

Brown the meat, onion, bell pepper once done ,drain the excess. Add the taco seasoning .Then layer the rest of the ingredients into a slow cooker and cook on low for a few hours. (I let mine cook 8 hours because I was at work. ) I had enough left over to freeze for another meal.

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