Tonight we are having Taco Soup at our house. I already have it going in the crock-pot which will allow me to keep working on my weekend project of shifting Heather’s room to what used to be the office.
If you saw my post from last Thursday, I talked about doing the “can-can” for dinner and opening a few cans to warm for the girls to eat- an easy, kid loving (at least mine loved it) meal.
Well, today’s is almost a can-can too but much tastier. Armed with a can opener and a little kindergarten helper, I threw this together after we finished lunch. There are many versions of this recipe. This is the one that my mother-in-law has made for us. It is now a tradition for us to have this on Christmas Eve before heading to church for the Christmas Eve service-it is just so easy for a busy day. We do enjoy it other times during the year too.
Brown in a skillet:
- 1 to 1 1/2 lbs of hamburger meat
- 1 large onion, chopped
Combine in the crock-pot:
- The meat and onions
- 1 package of taco mix
- 1 package of Hidden Valley Ranch Salad Dressing mix
- 1 15.5 oz can kidney beans
- 1 15 oz can pinto beans
- 1 10 oz can Ro-Tel
- 1 15.5 oz can yellow hominy (or corn if you prefer)
- 2 14.5 oz can tomatoes (I used diced today, but you could use stewed also)
Cook on High in the Crock Pot for 2 hours, Low for 4 hours. If you want to make it on the stove top, simply simmer the ingredients in a large pot for 30-40 minutes.