The Original Taco Soup

I absolutely love this soup.  It's from Crockpot365.

 

The Original Taco Soup

 

 

--2 cans of kindey beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can tomatoes and chiles

--1 packet taco seasoning (if you are gluten free, stick to McCormick)

--1 packet ranch dressing mix (not buttermilk)

--1 lb browned ground turkey or hamburger (optional.)

--shredded cheese and sour cream, green onions and tortilla chips for embelishment

The Directions:

--brown meat if you are going to use it

--drain fat and add meat to crockpot stoneware insert

--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.

Crockpot Herb Pototoes

made for Chad's birthday dinner on December 18, 2011

• 6 medium red potatoes
• 1/4 cup water
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cloves of garlic minced
• 1 onion chopped in large wedges
• 1/2 teaspoon basil
• 1 teaspoon italian seasoning
• 1 teaspoon dried rosemary
• 4 tablespoons of olive oil or butter

Directions:

1. 1
   Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2. 2
   Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3. 3
   Add olive oil or butter in separate pieces on top of the potatoes.
4. 4
   Cover and cook on low for 5 hours or until tender.
5. 5
   Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.