Massive Menu Monday: A Rainy November Day + Taco Soup

On days like these, I crave soups, stews and chilis. Paired with some saltines or chips and sharp bar cheese slices, they can make any gloomy day better.

My husband has always talked about his Mom’s Taco Soup. So, while living with them until our hosue was finished, my mother-in-law shared the recipe with me. It has now made a spot in my “recipe rotation” and occupying my slow cooker at this moment! So quick and easy!

Now, I will share it with you!

Taco Soup

Ingredients

  1. 1 pound mild sausage, browned & drained
  2. 1 can diced tomatoes and green chilis, (28-ounces)
  3. 1 can corn, undrained, (15 1/4-ounces)
  4. 1 can black beans, undrained, (15-ounces)
  5. 1 envelope dry Ranch Dressing mix
  6. 1 envelope dry taco seasoning
  7. 1 small onion, chopped
  8. Tortilla, or corn, chips
  9. Shredded cheese of your choice
  10. Sour cream

Directions

  1. Combine all ingredients except chips, shredded cheese, and sour cream in slow cooker.
  2. Cover and cook on low 4 to 6 hours.
  3. Garnish individual servings with chips, cheese, and sour cream.

Check it out on my PepperPlate for Print Friendly options! Taco Soup

Enjoy!

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Crock-pot Caramel

Caramel is my chocolate. If it has caramel on it, in it, or near it, I will try it….well, there are a few exceptions to that rule.

Anywho…caramel dip can get expensive or time consuming when you have to unwrap all of those individual squares. Or, if you are like me, you eat more that you end up with at the end…

Here is an easier and cheap way to indulge yourself in yummy caramel.

 (Note – This will take 8 hrs, so if you are a fiend for caramel, this may not be the way to go, just saying)