to warm up your tummies..

My parents got the Mister and I a new 7-Quart Crock Pot as part of our Christmas this year, probably because I've been constantly talking about how we need a new one, and a big one at that. So I was ever so excited when I saw it sitting there under the wrapping paper, already begging to be used.


And for the first meal to be cooked in it, I went back to a favorite of mine - Taco Stoup.  It stewy and its soupy, so its Stoup. I had shared the recipe with a few of you awhile back, but have managed to misplace that information, so I'm sharing it again. 


This recipe definetely warms your insides and leaves you stuffed and hoping there are leftovers.

TACO STOUP

Ingredients:

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat


How tos:

1.  Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

We had the Mister's dad and twin sisters over to dine with us and enjoy a few rounds of Family Game night on the PS3.  

If you make it, let me know how it turns out. I hope you enjoy it as much as we do.