Everyone has their own version of taco soup! This one comes from Ma Blades and she says it’s originally a Weight Watcher’s recipe from way back. It’ll be really good when it finally cools off here in forever-summer land. A quick throw-together dinner for the crockpot or stovetop – serve with crackers or nice sweet corn muffins.
- ½ lb cooked ground beef
- 1 can diced tomatoes (plain, Italian, or other)
- 2 cans ranch style beans
- 1 can whole kernel corn
- 1 can hominy
- 1 packet taco seasoning
Dump all ingredients, including undrained cans of vegetables, into a crock pot and cook on low for about 5 hours. Or put it all in a large pot and simmer until all the flavors are melded together and you think it’s done!