Wednesday, October 29, 2008
What a nice dish to have on a wet cold day! And what a hit! I really thought, though, that it was more of a taco chili/soup... it was much thicker then soup but still had some brothy substance... either way it was delish and EASY!
And here you can see why we needed it...Do you see how wet it was! COLD! I made this to take the Maryland vs NC State tailgate. Even though State lost, we put up a good fight and we stayed warm at the tailgate with my chili/soup! Lets call it Chiop!
At least we had fun together too!
I got this from a crockpot blogger, who also happens to be gluten free! HMM WOW! So thanks A year of Crockpotting, it was delish!
2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
1 can tomatoes and chiles
1 packet taco seasoning (if you are gluten free, stick to McCormick)
1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for embellishment (optional, unless you're in my house. then it's mandatory.)
brown meat if you are going to use it
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasoning packets on top of meat
drain and rinse the beans and add
add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
serve with a handful of shredded cheese and a dollop of sour cream.