Taco Soup

 Here is another YUMMY one a month cook it and freeze it recipe!  Madison didn't care for it but she doesn't like anything tomato based so I wasn't surprised!  I wish that I had frozen smaller portions (maybe one or two cups per baggie) so they would lay flat in the freezer instead of a big, fat, lumpy bag.  Oh well, you live and you learn!

Let me know what you think!

TACO SOUP

2 lbs Ground Beef

1 medium Onion, chopped

1 teaspoon Salt

1/2 teaspoon Pepper

1 package Ranch Dressing Mix

15.5 ounces Canned Whole Kernel Corn

1 can (15.5oz) Canned Diced Tomatoes

1 can (15.5oz) Canned Ro-tel Tomatoes with Green Chilis

3 cans (15.5oz) Ranch Style Texas Beans

2 cups Water

Directions:

Brown ground beef and onion. Drain. Add meat and remaining ingredients to crockpot. Cook on low for 4 hours. Serve.

For added flavor serve over tortilla chips and offer sour cream and shredded cheese.

Servings:

12

Freezing Instructions:

After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.