One of my many reasons for loving the Autumn season is that I get to dust my crock-pots off and put them back to work after months of resting in storage. There's nothing more pleasing than to arrive home from church on Sunday and smell the aroma of dinner cooking away. Isn't it great to know that dinner will be ready in the evening without any more preparation responsibility from you? I LOVE my crock-pots!! This soup recipe is another simple one and is thrown together in just minutes. We first tried this soup at our small group from church and I knew immediately that I would ask for the recipe and would be preparing this over and over for our family. It's a great combination of ground beef, tomatoes and beans and topped with sour cream and cheddar cheese it tastes similar to a taco. I serve Frito's Scoops alongside for an added crunch. Who wouldn't love that combination?
2 pounds ground beef-browned
2 cans black beans
2 cans Rotel tomatoes (I use the mild-the original is too spicy for the kids)
2 cans whole kernal corn
2 packages Hidden Valley Ranch Dressing
1 package taco seasoning (I use half of the packet to make it less spicy)
Place all ingredients in a crock-pot and stir to mix. Cook on low 5-6 hours. Serve with sour cream, shredded cheddar cheese and corn chip.
Source: My wonderful friend Lori Roberts