|
|  |
| | 1 can pinto beans | | 1 can black beans | | 1 can kidney beans in tomato sauce | | 1 can white corn | | 1 can petite diced tomatoes | | 1 can tomato and chilis - mild, medium, or hot | | 1 package taco seasoning | | 1 package ranch dressing mix, dry | | 1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place) | |
|
| Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours.
| Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy!
NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!
| |
|
|
