This taco soup was so good! It might be a little spicy for little ones but my husband and I both enjoyed it. Also it made enough of left overs and it was just as good the next day. I made it with a side of cornbread.
–2 cans of pinto beans
–2 cans of corn
–1 large can of diced tomatoes
–1 can tomatoes and chiles
–1 packet taco seasoning
–1 packet ranch dressing mix
–1 lb browned ground turkey or hamburger (optional.)
–shredded cheese and sour cream for embelishment
–brown meat if you are going to use it
–drain fat and add to crockpot stoneware insert (the meat. not the fat.)
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans stir.
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.