This is a great all-day or last minute soup to make. It's versitile like that and I love it. I also love that there are so many changes you can make to this recipe to suit your taste on any particular day.
2 lbs. ground beef
1 large onion
1 can of Rotel
1 can of creamed corn
1 can of whole corn
2 cans of pinto beans, drained
1 small can of tomato sauce
1 can of diced tomatoes
1 packet of taco seasoning
Optional Toppings: diced avocado, sour cream, shredded cheese, corn chips, chopped green onion
1) Chop the onion and combine with the beef in a large skillet. Season with salt and pepper and drizzle with oil. Cook it over medium heat, making sure to chop up meat into bite-size pieces. When the beef has been cooked through, drain off the excess fat and discard.
2) While the meat/onions are cooking, combine the canned goods and the taco seasoning in a slow cooker. Put the cooked meat/onion mixture into the slow cooker. Cover and turn the slow cooker to LO for a good 8-10 hours or on HI for 4-5 hours.
3) When the taco soup is ready to serve, put whatever toppings/add-ins that you would like! I like to put corn chips in the bowl first, then put the cheese on top, put a few hearty scoops of taco soup on top of the cheese and then spoon some sour cream, avocado chunks and green onion on top!
Oh and if you happen to read the actual written recipe (see photo above), don't include the "toothpaste" that is on the recipe...I apparently didn't have a scrap piece of paper around at the time and the toothpaste is forever on the recipe!
Also, the fried egg has nothing to do with the recipe itself, although I did make myself a fried egg sandwich while the soup was cooking...I had 8 hours to wait for the soup so a girl's gotta eat!