Saturday, November 1, 2008

Santa Fe Soup



http://terrifictravelideas.com/convenientideasllc/images/SantaFeTortilla.jpg
Ingredients:

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)

Directions:

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!