Once the weather gets a little cool, my nephew Caleb starts asking for Taco Soup. Even though it isn’t cold here yet, I decided to make this in the slow cooker and give him a treat. With the tomatoes and seasoning, it turned into more of a chili and hit the spot in our house.
If you aren’t familiar with Taco Soup, you have to give this a try. I was introduced to this hearty soup quite a few years back when part of my job was working with community groups. This wonderful woman’s group that I worked with put together these Taco Soup baskets to sell as a fundraiser and I bought one for my family. We ended up loving it so much that I put some baskets together for family that Christmas. My sister and aunt also became fans of the baskets so I think everyone in my family has enjoyed this meal.
The baskets are easy to put together – you just include all the canned ingredients, Jiffy Cornbread Mix and the seasoning packets in a wicker basket. Include the instructions and you are set with a good gift to give to loved ones or friends.
1 lb ground beef
1 – 16 oz can Red Kidney beans
1 – 15.25 oz can Kernel Corn
1 – 15 oz can Pinto beans
2 – 14.5 oz cans Diced Tomatoes with Garlic and Onion
1 – 6 oz can tomato paste
1 Package Taco Seasoning
1 Package Ranch Dressing seasoning mix
1 tsp Chili seasoning
1/2 tsp Garlic powder
3/4 tsp Onion Powder
Salt and pepper, to taste
1 cup water
In a frying pan, add hamburger meat. Season with salt and pepper and brown meat. Drain.
In a large crock part, add all remaining ingredients as well as browned meat. Mix to combine and cook on high heat for four hours.
Serve with cornbread muffins.