This week has been completely crazy. For those of you that have moved from one city to another, you know how it is to pack up your whole life and haul it to the next town and unload it at the next house. Well, we have a contract on our house and it’s scheduled to close on the 22nd…that’s next week! Yay!
We’ve made an offer on a home in Houston and are waiting to get a reply and hopefully get our house!
So what does that mean for us? Well, we’ll be moving in to our RV for a couple of weeks until we can close on our home in Houston. Yippee! A family marathon camping trip!
It looks like I’ll be making a lot of crockpot meals and other simpler things!
Taco soup is probably not new to many of you, but it’s one that I love to make for a quick meal or one that I can throw in to the crock pot or slow cooker and let stew all day while I’m doing other things. We love to eat it over tortilla chips and top it off with sliced green onions, grated cheddar cheese, sour cream and diced avocado. YUM!
Enjoy!
Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 pound pork breakfast sausage (used: Jimmy Dean Hot)
- 2 cans Rotel Tomatoes
- 2 cans Pinto Beans, undrained
- 3 cups water
- 1 can Mexi-Corn, undrained
- 1 package Dry Ranch Dressing Mix
- 1 package Taco Seasoning
Instructions
- Brown and drain beef and pork in large stew pot. Add remaining ingredients and cook on medium-low heat for 30 minutes. An alternate method is to brown meats and pour meats and all remaining ingredients into a large crock pot or slow cooker and cook on low for 4 to 6 hours.
- Garnish soup with chopped green onions, sour cream, shredded cheddar cheese, and Tortilla Chips.
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I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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