Makes:
8 servings
Total Time:
4 hr 45 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 pound ground beef
- 1 onion, chopped
- 16 ounces canned chili beans, drained
- 15 ounces canned kidney beans with liquid
- 15 ounces whole kernel corn, drained
- 8 ounces tomato sauce
- 2 cups water
- 28 ounces canned diced tomatoes
- 4 ounces canned green chili peppers, chopped
- 1 envelope taco seasoning mix
- 1 small container sour cream
- 1 pkg. Kraft Shredded Cheese (Your choice - sharp, cheddar, Colby etc. I like to use KRAFT Natural Mexican Four Cheese Finely Shredded)
- 1 pkg. tortilla chips
make it
Brown the ground beef until cooked. Drain well. Place ground beef, onion, chili & kidney beans, corn, tomato sauce, water, tomatoes, peppers and taco seasoning, in crock-pot.
Cook on low for 8 hours or high for 4 hours. Serve with sour cream, shredded Kraft Cheese and tortilla chips which most people crush before placing on top.
This soup can be made on the stove top by placing browned ground beef in a pot and adding all ingredients except for sour cream, cheese and tortilla chips and simmering for 1/2 hour after bringing to a boil. Serve with toppings of sour cream, shredded Kraft Cheese and crushed tortilla chips. You may also put black olive slices on top.
Notes
This recipe is a favorite of my family and also the youth in our 4-H After School Program. When we first introduced this recipe to our 4-H cooking club, the youth thought it sounded disgusting but after making and sampling the soup they begged for more! My daughter made this for a 4-H International Foods Show and it got rave reviews and we often hear about working moms who enjoy making this quick, easy, but DELICIOUS soup which makes a hearty meal in the fall and winter months!
