Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranch Taco Soup
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- #57083
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 can (15 ounce size) pinto beans, rinsed and drained
1 can (15 ounce size) kidney beans, rinsed and drained
1 can (8 ounce size) tomato sauce
1 can (28 ounce size) crushed tomatoes, undrained
1 can (15.5 ounce size) whole kernel corn, undrained
1 envelope taco seasoning mix
1 envelope Ranch salad dressing mix
directions
Add the beans, tomato sauce, crushed tomatoes, and corn to the crock pot. Sprinkle evenly with the taco seasoning and ranch dressing mix.
Stir well to combine.
Cover the crock pot and cook on low heat for 4 hours or until the beans are heated through.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
234 calories, 1 grams fat, 49 grams carbohydrates, 11 grams protein per serving. This recipe is low in fat.
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reviews & comments
December 29, 2013
Super easy and good. My kids love this soup and ask for it all winter long.
December 30, 2007
This is the BEST soup!!! Everyone I serve it to loves it. I also add cooked chopped chicken pieces. I serve it or Fritos in a big bowl topped with shredded chedder cheese.