Brazilian Feijoada (Slow Cooker)

One of the things that Scott remembers and loves from his mission to Paraguay was meaty beans, otherwise known as Feijoada. He found this recipe from Taste of Home and has been tweaking it over the years to make it perfect. I am not sure how it's never made it on the recipe blog before now, but here it is!

For the original recipe (which really isn't much like our recipe now), go here: https://www.tasteofhome.com/recipes/my-brazilian-feijoada/?srsltid=AfmBOoroKYPhyHjl0UJQjZXi9ojNtrUtxghPJZY-YQR5ACL4DNgVdbE1

Brazilian Feijoada

Ingredients:

• 1.5 – 2 lbs pork chunks (chili verde meats)
• 6 strips precooked bacon, chopped
• 1 small onion, diced (about 1.5 cups)
• 2 Tbs minced garlic
• 1 can chicken broth
• 2 bay leaves
• 1 tsp salt
• ½ tsp pepper
• ½ c. water (additional water may be needed)
• 3 cans black beans, drained
• 14 oz. Hillshire Farm Smoked Sausage rope (precooked), cut into ¼-inch slices
• Hot cooked rice

Directions:

1. Heat a small amount of oil in a large pan. Sear and cook pork chunks, bacon, and onion in the oil. When everything is nearly cooked, add the garlic as well. Dump the contents of the pan into a 6-qt slow cooker. Use a small amount of chicken broth to pick up the residue left in the pan; dump this into the slow cooker as well. Add bay leaves, salt, pepper, remaining chicken broth, and water. 
2. Cook on high, covered, for 2 hours. 
3. Stir in beans and sausage. Reduce heat to low and cook an additional 5-6 hours. Remove bay leaves. Serve over rice.

Marsha's Notes:

I made this recipe using our largest slow cooker, which has a small hole in the lid to insert a temperature probe. I don't know if it was because of this or something else, but by the end of the cooking time almost all of the water had either evaporated or been absorbed by the meat and beans. We serve this over rice, so if you want your feijoada to be more of a stew with some liquid to then absorb into your rice, you will need to add more liquid to your pot, as needed. Next time I make this, I am going to use 1 cup of water instead of just a 1/2 cup, and maybe an hour or two before dinner I will check the pot and see if I need to add any more liquid.

Done in the slow cooker.

We like to serve it over rice.

One Pan Chili Mac

We had this for dinner tonight and it was a hit. It made a nice full pan, so we have plenty of leftovers. For the original recipe, go here: https://cookinginthemidwest.com/blog/one-pan-chili-mac/

One Pan Chili Mac

Ingredients:

• 1 lb of ground beef
• 1 chopped onion
• 1/2 tsp each of salt, pepper, ground cumin
• 1 tsp each of onion powder and paprika
• 2 tsp chili powder
• 1 tbsp minced garlic
• 14.5 oz can of diced tomatoes (not drained)
• 15.5 oz can of chili beans (not drained)
• 8 oz can of tomato sauce
• 1 1/2 cups of beef broth
• 2 cups of elbow noodles
• 2 cups of shredded cheddar cheese

Directions:

1. Heat a large skillet over medium-high heat and brown 1 lb of ground beef with chopped onion. Season with salt, pepper, cumin, paprika, chili powder, and onion powder. Once the beef is fully cooked, drain any extra grease from the skillet.
2. Add 1 tbsp of minced garlic and stir well. Add the diced tomatoes, chili beans, tomato sauce, beef broth, and elbow noodles to the skillet. Stir everything together well.
3. Bring the skillet to a quick boil and then turn the heat down to low. Cover with a lid and cook for about 12 minutes stirring once or twice to keep the elbow noodles from sticking.
4. Once the pasta is cooked add 2 cups of shredded cheddar cheese, stir, and serve. Enjoy!

Marsha's Notes:

Chris doesn't like beans, so one time we substituted a can of corn for the beans, and it turned out good. But for those of us that like beans, we will certainly have it that way from time to time as well. I did drain the corn.

Also, if the noodles soak up all the liquid before the cooking is done, just add a little water to the pan.

Chicken Taco Casserole

Our family really enjoys this version of a taco casserole. If soggy taco chips are not your thing, you can easily omit them and add them fresh to your dish/plate at the end (although, some of the chips managed to keep their crunch even after baking in the oven, FYI). You can also switch things up by adding or omitting anything you like. For example, I would add olives and possibly corn while topping with sour cream and lettuce. Chris would leave out the beans. You could also use hamburger taco meat instead of chicken. So make it the way you like it. 

Chicken Taco Casserole Recipe

Ingredients:

• 21.5 ounces cream of chicken soup 2 (10.75 oz cans)
• 1½ cups sour cream
• 14 ounces diced tomatoes with green chilis 1 can, (we used Ro-tel)
• 15 ounces black beans 1 can (rinsed and drained)
• 1 ounce taco seasoning 1 packet
• 4 boneless, skinless chicken breasts cooked and shredded
• 13 ounces tortilla chips 1 bag
• 2 cups shredded cheddar cheese divided

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x 13 inch pan.
3. In a large bowl, combine the chicken soup, sour cream, diced tomatoes, black beans, taco seasoning and chicken. Set aside.
4. Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan
5. Spread half of the chicken mixture over the tortillas.  
6. Top with 1 cup of cheese. Repeat layers.
7. Bake for 30 minutes, until bubbly and cheese is starting to brown.

Marsha's Notes:

It was super easy to crush the chips in the bag once you open it just a touch to let the air out. I also think I prefer, if using chicken, to have it shredded. We tried small chunks because that was what I had leftover from another recipe and it was fine, but not as good I think as if it had been shredded. Also, I looked it up, and I believe 1 oz. taco seasoning is about 2 Tbl if you are using loose stuff. If you leave the chips out, I think this would make a pretty good dip or spread that you could either put on a bed of freshly crushed chips on your plate and eat with a fork, or you could put the casserole directly on the plate and dip into it with intact chips.

Instant Pot Refried Beans

So, 2020 was the pandemic and I picked up some dried pinto beans and then never really needed them and dreaded the long prep/soak time for beans. When I saw this recipe for making them in the Instant Pot, I just had to try it! Everyone really liked it, but I did leave out the jalapeno that the original recipe called for. To see the original from Mel's Kitchen Cafe, click here: https://www.melskitchencafe.com/pressure-cooker-refried-beans/

Instant Pot Refried Beans

Ingredients:

•  1 tablespoon olive oil
•  1 jalapeño, cored, seeded and finely chopped
•  1 small onion, chopped (about 1/2 cup)
•  3-4 cloves garlic, finely minced
•  1 1/2 pounds dry pinto beans, rinsed
•  8 cups water
•  4 cups low-sodium chicken or vegetable broth
•  2 teaspoons salt
•  2 tablespoons white vinegar

Directions:

1. In the insert of an electric pressure cooker, heat the oil (using the Sauté function on the Instant Pot) and add the onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 35 minutes (electric).
4. Let the pressure naturally release for 30 minutes. Reserve two cups of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans. Using an immersion blender, process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

Marsha's Notes:

I started the onions with the Sauté function on high  and then turned it down to medium once things started to cook. I also used just about all of the reserve liquid to remoisten our beans. It probably varies from batch to batch depending on the beans and how much cooking liquid you initially drain off, so just taste-test until they are perfect! I also added a sprinkling of garlic powder to taste but you may not need that depending on how strong your garlic is.

2024- We made these again, and I will note that the 1.5 pounds of beans called for in this recipe makes a LOT of refried beans (probably 4-5 cans worth and that was only a portion of the 4 lb bag of dry beans I bought) so we did use some fresh for dinner, then split the remaining beans into two batches and froze one of them.

This recipe fills our Instant Pot all the way to the max fill line. When venting, things do tend to want to spurt starchy bean water around the kitchen, so maybe cover the valve with a rag before opening. 

Also, a half batch is probably more useable for our family, but I am not sure how that might change the cooking process, so I will return and report if I try it.

2025- I used my two-cup Souper Cubes tray to freeze four cups of these beans for late use. Two cups is about the same amount as one 15 oz can of beans, so this means I have about two cans worth frozen in one-can portions for future use.

Easy Crockpot Cream Cheese Chicken Chili

Tried this tonight and it was super easy and yummy! I only makes about 4 large soup bowls full, so for our family of five and to have left-overs, I would maybe double it. I think it would still fit in my biggest crock pot.

Original Recipe Here: https://www.yummyhealthyeasy.com/easy-crock-pot-cream-cheese-chicken/?7885534817

Easy Crock Pot Cream Cheese Chicken Chili

Ingredients:  

• 1 15- oz. can black beans 
• 1 15.25- oz. can corn undrained 
• 1 10- oz. can Rotel tomatoes undrained 
• 1 package ranch dressing mix 
• 1 tsp. cumin 
• 1 Tbsp. chili powder 
• 1 tsp. onion powder 
• 1 8- oz package light cream cheese 
• 2-3 chicken breasts
• 1 can (15 oz) chicken broth

Directions:

1. Drain and rinse the black beans. 
2. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken. 
3. Top with seasonings and ranch dressing mix. Add water/broth. Stir together. 
4. Place cream cheese block on top. 
5. Cover with lid and cook on low for 6-8 hours. 
6. After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy!

Makes 4 servings

Per serving- Calories: 284kcal | Carbohydrates: 23g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Sodium: 700mg | Fiber: 2g | Sugar: 9g

Grandma Pack's Four Bean Salad

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Four Bean Salad

Ingredients:

• 1 can cut green beans
• 1 can yellow string beans
• 1 can red kidney beans
• 1 can garbanzo beans
• 1 medium green pepper, sliced thinly
• 1 red onion, sliced thin or in rings
• 3/4 cup sugar
• 2/3 cup white wine vinegar
• 1/3 cup salad oil
• 1/2 tsp salt
• 1/4 tsp coarse ground black pepper

Directions:

1. Mix sugar, vinegar, oil, salt and pepper together.  
2. Pour over all the beans and let marinate over night.  Stir occasionally.

Cheesy Spicy Bean Dip

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Cheesy Spicy Bean Dip

Ingredients:

• 1 can no bean chili 
• 1 pkg Velveeta cheese (regular or Mexican)

Directions:

1. In a microwave safe bowl, combine chili and cheese.  
2. Microwave and stir until melted and creamy.  
3. Place in a small crock-pot to keep warm and soft.  Serve with tortilla chips.

Cafe Rio Copy Cat Recipes

On the recommendation of Scott's sister, I think, we found these fun Cafe Rio copy cat recipes on Favorite Family Recipes. All of them are pretty good, and you can tweak them to your liking. Enjoy!

Cafe Rio's Cilantro Lime Rice and Black Beans

Ingredients: 

For the Rice:

• 1 cup rice uncooked, long-grain, white rice
• 1 teaspoon butter
• 2 cloves garlic minced
• 1 teaspoon lime juice freshly squeezed
• 15 ounces chicken broth
• 1 cup water
• 1 tablespoon lime juice freshly squeezed
• 2 teaspoons sugar
• 3 tablespoons cilantro fresh chopped

For the Black Beans:

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 14 ounces black beans rinsed and drained
• 1 1/3 cups tomato juice
• 1/2 teaspoon salt
• 2 tablespoons cilantro fresh chopped

Directions:

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. 
2. Bring to a boil. 
3. Cover and cook on low 15-20 minutes, until rice is tender. 
4. Remove from heat. 
5. In a small bowl combine lime juice, sugar and cilantro. 
6. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. 
2. Add beans, tomato juice, and salt. 
3. Continually stir until heated through. 
4. Just before serving stir in the cilantro.

Cafe Rio's Cilantro Ranch Dressing 

Ingredients:

• 1 packet Hidden Valley Ranch mix TRADITIONAL not BUTTERMILK
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos remove husk, diced
• 1/2 bunch cilantro fresh
• 1 clove garlic
• 1 lime juiced
• 1 jalapeno

Directions:

1. Add all the ingredients in to a blender. 
2. Blend until smooth. 
3. Let sit overnight to thicken or add sour cream. Serve as a dressing over salad or as a dip for veggies and chips.

Cafe Rio's Tortilla Soup 

Ingredients:

• 1 onion diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (or more if you like it spicier)
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped
• 1/2 lime juiced pepper to taste
• 14 oz pinto beans 1 can, drained and rinsed
• 2 boneless skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil to taste
• pico de gallo 
• 2 avocados diced
• 2 c. pepper jack cheese
• tortilla strips 
• cilantro for garnish
• lime wedges for garnish

Directions:

1. In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. 
2. Stir in cumin, cayenne, and chili powder and saute an additional minute or two. 
3. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). 
4. Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours. 
5. In the meantime (when you are close to serving), combine taco seasoning and paprika. 
6. Brush chicken with oil and rub with taco seasoning/paprika mixture. 
7. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). 
8. Remove from grill and shred. 
9. In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. 
10. Ladle about 1 cup of chicken broth directly over the layers. 
11. Top with tortilla strips and garnish with cilantro and lime wedges.

My Recipes Simple Black Beans

Scott and I both really enjoy the black beans that we get on our visits to our favorite Brazilian restaurant, so I've tried a few recipes to get that same great taste at home. Here is one that we liked from My Recipes. Enjoy!

Simple Black Beans (Caraotas Negras)

Ingredients:

• 1 1/2 tablespoons canola oil  
• 1 cup chopped onion  
• 3/4 cup finely chopped red bell pepper  
• 1/2 teaspoon brown sugar  
• 1 1/2 teaspoons minced garlic  
• 1/4 teaspoon freshly ground black pepper  
• 1/4 teaspoon ground cumin  
• 1 cup water
• 2 (15 oz.) cans black beans, undrained
• 1 (+) tsp. garlic salt (to taste)- Marsha's addition

Directions:

1. Heat oil in a large Dutch oven over medium heat. 
2. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. 
3. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. 
4. Stir in 1 cup water and beans; bring to a boil. 
5. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. 
6. Remove from heat, and stir in vinegar.

Six Sister's Stuff 7-Can Tortilla Soup

I came across this recipe on my Facebook feed. It is reminiscent of my taco soup recipe, full of canned good staples from the pantry, along with some cheese, sour cream and chips. If you feel like chicken instead of beef, this is a great and easy way to go.

Six Sister's Stuff 7-Can Tortilla Soup: https://www.sixsistersstuff.com/recipe/2016/02/seven-can-chicken-tortilla-soup/

You can also watch a Facebook video here: https://www.facebook.com/SixSistersStuff/videos/1774830605922752/

Seven Can Chicken Tortilla Soup

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (15 oz) can sweet corn, drained
• 1 (12.5 oz) can chicken breast, drained*
• 1 (10 oz) can green enchilada sauce
• 1 (14 oz) can chicken broth
• 1 (1.25 oz) packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Directions:

1. Add all ingredients into a large stock pot. Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker on low heat for 2-3 hours.
2. Serve with shredded cheese, sour cream, diced avocados and tortilla chips.
3. You can also use cooked, shredded chicken if you would prefer to not use canned chicken.

Marsha's Notes:

I used two cans of chicken because I am married to a man who likes meat. We also used red enchilada sauce because that is the kind we typically have on hand.

Chicken Enchilada Casserole

Another recipe that popped up on my Facebook feed and sucked me in... I just had to try this super simple looking slow cooker recipe! As promised, it was easy, tasty, and everyone in my family liked it. Yay!!! For the original recipe, click here. Otherwise, read on and try my version yourself!

Marsha's Chicken Enchilada Casserole

Ingredients:

• Frozen boneless skinless raw chicken breasts, enough to fill the bottom of the cooker
• 1 large can red Enchilada Sauce (I found a can that was about 30 oz, or twice the size of a regular soup can)
• (approx.) 10 tortillas (I used flour)
• 3 cups grated cheddar cheese (divided)
• 1 can pinto beans (rinsed and drained)
• 1 can corn (drained)
• Sour Cream to serve

Directions:

1. Put the chicken breasts and the enchilada sauce in your slow cooker. 
2. Cook on HIGH for 4 hours or LOW for 8 hours. 
3. Shred the chicken with 2 forks right in the slow cooker. 
4. Cut the tortillas in to strips, add to chicken and sauce. Stir. 
5. Add 1 cup of cheese, beans and corn into the sauce and chicken mixture. Stir again. 
6. Flatten the mixture slightly. Add the rest of the cheese on top. 
7. Cook on low for about 40 - 60 minutes longer. Serve with sour cream, if desired.

Marsha's Notes:
This recipe is super versatile, as you can see from the simple changes I made from the original. You could add all different kinds of beans, olives, corn, tomatoes, onions, peppers, etc. Anything you like as a topping/filling for Mexican food can probably be added to this pot of chicken and sauce to create a yummy meal.

Marsha's Black Beans

I grew up not eating much in the way of beans besides refried pinto beans, and more pinto beans in chili. Black beans were not something that I ever really saw. So, it wasn't until I married my husband and had the opportunity to try black beans while dining out that I decided that black beans actually weren't that scary or bad. In fact, in the right setting with the right seasonings, they were delicious. I have since tried to find a good black bean recipe and been stumped. However, tonight for dinner I finally made some pretty dang good black beans!! When Scott tasted them, his eyes got wide with surprise and he said, "These are really good! I am impressed." Gee, thanks hon. :)

Marsha's Black Beans

Ingredients:

• 2 cans black beans, drained and rinsed
• 2 cups water
• 1 heaping tsp fresh minced garlic
• 1 tsp dried oregano
• 1 tsp ground cumin
• pinch red pepper flakes
• 1 tsp onion powder
• 2 tsp sugar
• 1 Tbl. red or white wine vinegar
• Black pepper to taste
• Garlic salt to taste

Directions:

1. Put rinsed beans into a large sauce pan and add water and spices. 
2. Simmer for 30 minutes or until desired consistency is reached. Adjust seasonings to taste.

Marsha's Notes:
We had our beans in taco salad bowls with Mexican rice, shredded Mexican chicken, lettuce, sour cream, and cheese. You could also add tomatoes, salsa, or any other toppings you like. Lucas had ranch dressing on his.

Marsha's Version of "Olive Garden's" Fagioli Soup

This is a tweaked copy-cat version of a soup you can get at the Olive Garden. It is kind of cross between soup and chili with an Italian flare.

Marsha's Version of  "Olive Garden's" Pasta e Fagioli Soup

Ingredients:

• 1 lb ground beef
• 1 cup diced onion
• 1 cup julienned/grated carrot
• 1 stalk celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans petite diced tomatoes with liquid
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 2(+) cups water
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can v-8 vegetable juice
• 1 Tbl. white vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 pkg. ditali pasta
• Grated Parmesan cheese

Directions:

1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 40-50 minutes into simmer time, boil pasta to al dente in another pot, approximately ten minutes.  Drain.
5. Add pasta to the large pot of soup and simmer for 10 minutes.  Serve and top with grated cheese if desired.  Leftovers freeze well.

Marsha's Notes:

Add enough water to reach the consistency that you like. Some recipes call for adding the liquid that the beans come in, but I like to control the amount of salt that is added into things and prefer to use fresh water instead.  I also used two different kinds of red beans instead of the northern beans, so just use beans that you like.  The leftovers, I thought, were even better than the original soup because the flavors continued to blend together.  Yummy!  Not a huge onion or celery fan, I simply chopped those ingredients up as finely as I could manage and they were just fine.

Marsha's One Skillet Chili

This recipe is adapted from McCormick's All-American Chili.  Unlike their version, my version is a little less spicy, a little more tomato-y, and a little less thick.  I stumbled across this recipe and really thought it had potential, but it just needed a little tweaking. So, with a few changes, and several batches later, I think I have finally found a nice combination that makes for my new favorite chili recipe.  I love this recipe because it calls for things I have on hand in my pantry (like canned goods) and you can make it all in one pot.  Making 4 servings, it is ideal for a hot meal without a lot of leftovers. Try it out!  It's great!

Marsha's One Skillet Chili

Ingredients:

• 1 lb. lean ground beef
• 1 cup chopped onion
• 1 and 1/2 Tbl. chili powder
• 2 tsp. ground cumin
• 1 and 1/2 tsp. garlic salt
• 1/2 tsp. oregano
• 1 can (15 oz.) pinto beans, drained, rinsed
• 1 can (15 oz.) diced tomatoes
• 1 can (15 oz.) tomato sauce
• 1 cup water

Directions:

1. Cook ground beef and onion in large skillet on medium-high heat until beef is browned.  Drain excess fat.  
2. Stir in remaining ingredients.  
3. Simmer on low heat, covered, for 20 minutes, stirring occasionally.  
4. Serve with shredded cheese and sour cream. Serves 4.

Marsha's Notes:

I found that sometimes my cans of diced tomatoes are a larger dice.  While I prefer a smaller dice to my tomatoes, I simply run them through the blender with a few pulses.  Also, I have found that I love this recipe as a left-over!  Left to sit overnight, the flavors continue to blend and are delicious the next day.  I also serve my chili with tortilla chips on the side for dipping.  So yummy!

I also used dry onion flakes once, and that worked well.  Or you could try onion powder, if you don't like chunks of onion on your chili.  Or, you could leave the onion out entirely... or add green pepper... or add corn kernels... etc.  You get the idea.

This also fits well in my red Dutch oven.

Marsha's Taco Soup (Crock Pot)

I absolutely LOVE this recipe. It is also a great food storage recipe, because it calls for so many canned/dry ingredients.  All the canned items in this recipe are the standard soup can size, and not those bigger cans that you can sometimes find.

I made this recipe from combining things from my favorite taco soup recipes.

Marsha's Taco Soup (Crock-Pot)

Ingredients:

• 2 cans of pinto beans (or favorite kind of bean), drained, rinsed
• 1 lb. cooked ground beef, crumbled
• 1 can corn, drained
• 1 pkg. Taco Seasoning
• 1 pkg. ranch dressing mix
• 3 cups water
• 1 can tomatoes (and chilies)
• Sour cream
• Chips
• Shredded cheese

Directions:

1. Cook ground beef in frying pan and drain the fat.  
2. Open and drain beans (any kind, but I like pinto) and corn.  
3. Add beans, beef, corn, taco seasoning, ranch dressing mix, water and tomatoes (with chilies) to the crock pot.  Stir to combine.  
4. Cook on high for several hours (or on low for all day).  Serve in bowls with sour cream, chips, cheese, or any other toppings you like. 

Marsha's Notes:

I love to add lots of cheese and a big dollop of sour cream to mine, stir it up and make it nice and thick (like a dip) so I can scoop it out with my chips.  Scott prefers to break his chips up and sprinkle them on top to eat with a spoon.