Since today is October 1st I thought I’d let you know on my must-have comfort food of the fall and winter. Taco Soup. This is a great recipe that is huge so you can freeze half and save it for later.
1 lb Lean Ground Beef
1 small Onion, chopped
1 16 oz can each Pinto Beans, Red Kidney Beans, Lima Beans, rinsed and drained
1 envelope Taco Seasnoning Mix
1 1/2 c Water
1 envelope Ranch Salad Dressing Mix
1 t each Salt and Pepper
2 cans Rotel
Shredded Cheddar Cheese
Brown ground beef in a large skillet; drain. Combine beef, onions, rotel, all beans, taco seasoning mi, water, salad dressing mix, salt and pepper in a large slow cooker; mix well. Cook on low for 8 to 10 hours. Top with cheese and tortilla chips.
Let me know if you make it!