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

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


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.