Crockpot Taco Soup

Sunday evening, we took dinner to the Greens with friends. They just had a precious baby girl, so everyone was excited to see how much baby Grace has grown since we last saw her.

The menu, fresh from Shawnee, was Crockpot Taco Soup (keep reading for recipe), Heather's Crockpot Mexican Chicken, and Studer's corn bread and delicious I don't know what it's called but oh so yummy ice cream oreo bar dessert. I'll have to get the recipe from her because it's a keeper.

It was great catching up with them and hearing all of Ted's very open, and humorous comments about having an infant in the household.

Baby Grace was a great model. She didn't like the flash much, but that may have been because she had to take her eyes off Matt for a moment. :)

Mid-yawn

Talking fantasy football of course

Now, before I give you the recipe, I have to tell you something. But don't let it shy you away. It's a Weight Watchers recipe, but I can assure you it is mighty tasty and super easy! Let's just say the four guys didn't have any complaints.

Crock Pot Taco Soup

1 lb. ground sirloin/lean beef
½ onion, chopped
48 oz. bottle of low sodium V-8
1 pkg. taco seasoning
1 can black beans, drained and rinsed
1 can of sweet yellow corn, drained and rinsed
1 can of kidney beans (or Northern Beans), drained and rinsed

I add, and highly recommend:
1 can of Rotel
Chopped Green Pepper
A little spice to give it a little kick (Tabasco or cayenne pepper)

1. Brown meat with chopped onion over medium heat until cooked through
2. Add meat and other ingredients to crock pot
3. Cook on low for 6-8 hours

I normally brown my meat/onion the night before. Then, just throw everything in the crockpot the next morning and leave it.