Mexican Soup

It's a fact, when you have a new addition to the family, cooking is next to impossible. Between feedings, naps, diaper changes and the impossible shower...meals at times are based truly on convenience. Last week, my sweet Gillian kept Bart and I up a few nights in a row, all night long. I asked Bart to please call his mom over so she could come and help us out, all I needed was one night of rest. She did come to help and she came bearing gifts, one particular was this soup. It was so easy to make, Triston did the majority of the work. It's SO good, perfect for winter dinners and perfect for leftovers. Because I'm nursing, I couldn't eat this particular meal to avoid a fussy baby however it sure did please the rest of the family. (I did take a small spoonful bite and boy oh boy, it's delicious!)

Ingredients:

One can of the following:

pinto beans

chili beans

corn (drain all liquids)

Rotelle tomatoes (mild or hot)

diced tomatoes

beef broth

1 pound of ground beef

1 onion chopped

1 package of taco seasoning mix

1 package of Hidden Valley Ranch Dip Mix

1 cup of water

Prep Time: 10 minutes

Cooking Time: 1 hour

Brown the beef and add onions. Let the onions sweat out it's liquids for 3-4 minutes before adding the meat/onions to your crock pot.

Start adding all the cans, such as the tomatoes.

Pinto beans.
Rotelle Tomatoes and corn (remember to drain all liquids out of the corn before adding).

Add beef broth.

Add the taco and ranch packets.

1 cup of water.

Stir and let simmer for an hour or so until flavors are well blended.

Serve with homemade tortilla chips or if you are pressed for time, store bought tortilla chips.

Enjoy!

Jenifer