Beef Taco Soup

Beef Taco Soup is one of our favorite spring dishes from the slow cooker. Not too heavy; not too light. Just enough to keep the spring chill at bay, but not enough to overheat. This is similar to the black bean salsa soup, but there are some differences. And this version is more of a main meal soup while the black bean salsa is more of a side soup.

We like to eat this with corn bread or corn chips.

Ingredients:
1-2 pounds of lean ground beef (thawed)
1 can or bag of corn
2 cups chopped onions
1 bag of pinto beans or black beans
1 can of diced chili tomatoes (or regular)
2 cans of tomato sauce
2 packages of taco seasoning.
1-2 avacados (optional)
Sour cream (optional)
Salsa (optional)
Shredded cheese (optional)

Mix the ground beef, vegetables (except avocado), tomato sauce and seasoning in the slow cooker. Top off the crockpot with water. Cook in crock pot until beans are tender and the meat is done, about 4 hours on high and 6-8 hours on low.

Serve over corn bread or corn chips. Top with cheese, sour cream and avocado slices.