Every year for Halloween I make a big ‘ole pot of Taco Soup & cornbread. Although you can cook it on the stove, I prefer to do it up in the crock pot, so it’s nice & hot whenever we get done with trick-or-treating…

Taco Soup
2 pounds ground beef
2 cups diced onions
1 can black beans (but you can also use pinto)
1 can kidney beans
1 can whole kernel corn
1 can Mexican-style stewed tomatoes
1 can diced tomatoes
1 can tomatoes with chiles
2 cans diced green chiles
1 package taco seasoning mix
1 package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, (& ALL their juices), taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. (Sometimes if there’s not enough liquid I’ll add some tomato soup as well.) To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

xoxo, K
image via here.