Tuesday, January 1, 2013

Taco Soup by Michelle Wiles

 
1 lb Hamburger Meat (Cooked and Drained)
2 Cans Black Beans
1 Can Pinto Beans
1 Can Light Kidney Beans
1 Can Chili Beans
2 Cans Shoe Peg Corn
1 Can Diced Tomatoes
2 Cans Rotel (Tomatoes and Chiles)
2 Envelopes of Ranch Dressing Mix
2 Envelopes Taco Seasoning
2 Cups Water

Mix all together in a Large Crock Pot.


Simmer on Low for 2 Hrs. Or for quicker results, place in a large pot and boil for 30 mins.


Serve with Sour Cream and Tortilla Chips.
 
A year's worth of devotions to start or finish your day on an encouraging note. Click the picture for ordering information.