Taco soup

                                                   


     My husband is a meat-and-potatoes guy.  Well, beef, chicken, potatoes, and pasta kind of guy.   He's not too interested in experimenting with lentils and eggplant, two staples I grew up with.  He believes rice is for rice pudding, and he buys soft, spreadable margarine in the little tub, no matter how many conversations about chemically altered butter substitutions we have.

My qualifications for a good meal are simple:  he has to want to eat it(goodbye, honey rice lentil casserole), and I have to be able to make it quickly with staples I'm able to have right on hand.  

Thus soon after we were married and I discovered he has no interest in trying beautiful, purple eggplant, I stumbled across taco soup somewhere. Yes, it sounds weird.  But  it is quick, easy, filling, and I can throw it into the crockpot in the morning and it will be ready by afternoon or evening, whichever I prefer.  It stores well for leftovers, and is good on both a cold winter evening or a hot summer dinner out on the boat.  
Taco soup has quickly become our extended family's favorite dish.  In fact, it's requested at every family potluck we have, and since I make it so often, it's not unusual for one of my sisters to call me and ask if we have any leftover that she could take to work or school.  

While I put it in the crockpot, we've also simmered it on the stove until warm.  You can try chicken instead of ground beef, pinto beans or white beans instead of baked beans, and variations on the spices if you prefer.

Taco Soup

1 pound ground beef, cooked and drained

1 packet taco seasoning or your favorite spices

1 12 ounce can whole corn, drained

1 12 ounce can red kidney beans, drained

1 12 ounce can baked beans(we prefer maple or brown sugar)

Throw all this into your crockpot and cook until warm.  I generally put it on the low setting for 6-8 hours.

Serve with plain nacho chips crumbled on top, shredded cheddar cheese and sour cream.