Taco Soup

This soup is perfect for Fall.  Plus, you can make it two different ways-- either in your slow-cooker or on the stove top.  The slow-cooker brings out the flavors more while the stove top is great for a quick meal.  Just add your favorite toppings!

Taco Soup

Ingredients

1 lb lean ground beef (or 1.5 pounds, if you prefer more meat)

1 pkg taco seasoning

1 can red kidney beans

1 can sweet golden corn

1 can pinto beans

1 can black beans

1 can Rotele tomatoes (I prefer the Mexican with Lime and Cilantro)

Suggested toppings: Sour cream, mozzarella cheese or a Mexican cheese blend, chives, nacho chips, jalapenos, etc. 

For Slow Cooker:

Brown the beef in a skillet on the stove top.  Drain the meat and put in the slow-cooker.  Add taco seasoning and all non-drained canned ingredients to the slow-cooker.  Stir together and cook on low for 4-6 hours until heated through.  Serve with your favorite toppings.

For Stove Top:

Brown the beef in a large skillet on the stove top.  Drain the meat and return to the skillet.  Add taco seasoning and all non-drained canned ingredients to the meat.  Stir together and bring to a simmer.  Cook until heated through.  Serve with your favorite toppings.