Back by popular demand (i.e., I've had one request)

Recently I mentioned this taco soup to my niece Cheryl, and she commented that it would make a good recipe to share on my blog. I did a little research into the "archives" and discovered I did include this recipe the week I did my (as it turned out) "pre-memorial service" to my 35-year-old crock pot. In case you missed the recipe then, here it is again. It's what we're having for supper tonight, and I can hardly wait.

As I was throwing the ingredients into the crock pot this morning, I discovered I have no black beans, so I used chick peas instead. Hope they'll make a good substitute, although I'd have preferred the black beans. (That's my brand-spanking-new crock pot in the photo. I love it. I can't be without a crock pot for long.)

Taco Soup

1 lg. can crushed tomatoes

1 15 oz. can kidney beans, undrained

1 15 oz. can black beans, undrained

1 can corn, undrained

1 lb. hamburg, browned

1 onion, diced and sautéed

1 envelope Hidden Valley Ranch dressing mix

1 envelope taco seasoning

Put all ingredients into crock pot on high for about six hours.

Serve with Mexican cheese, sour cream, and tortilla chips.

(I have to admit that when my friend gave me this soup recipe last year, it didn't sound appealing. I love tacos, but taco soup? I decided to give it a try, and Ken and I both love it.)