Thursday, May 5, 2011

Day #123 - Cinco de Mayo

Happy Cinco de Mayo! 

Of course, for a holiday such as this, I had to make something Mexican!  I settled on Taco Soup in my slow-cooker.   I did some searching online, and found several recipes.   They were all pretty similar, typically just one ingredient different among each of them.   After some mixing & matching, here is the recipe I ended up with:

Slow-Cooker Taco Soup
1 pound ground beef
1 yellow onion, chopped
1 (16oz.) can chili beans
1 (15oz.) can red kidney beans
1 (15oz.) can whole kernel corn
1 (6oz.) can tomato paste
2 cups water
1 (14.5oz) can peeled & diced tomatoes
1 (14.5oz.) can diced tomatoes with green chiles
1 (1.25oz.) packet taco seasoning mix
1 (12.5oz) packet ranch dressing mix

1. In a medium skillet over medium heat, cook the ground beef until browned.  Drain fat, and set meat aside.
2. In slow-cooker, add all remaining ingredients, including the original juices from each canned item (do not drain or rinse corn or beans)   Add in drained ground beef, and mix to blend.
3.  Cook on low setting for 8-10 hours.

I served up a large bowl of the taco soup with some shredded cheddar cheese, a dollop of sour cream, and a handful of Tostitos brand Dipping Strips.   Enjoy with a frozen margarita on the side.


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