Slow-Cooker Taco Soup

Ingredients:
1 lb. ground beef
1 onion, chopped
1 (16 oz.) can chili beans, undrained
1 (15 oz.) can kidney beans, undrained
1 (8 oz.) can tomato sauce
2 c. water
1 (15 oz.) can whole kernel corn, undrained
2 (14.5 oz.) cans peeled and diced tomatoes
1 (4.5 oz.) can diced green chilies
1 (1.25 oz.) pkg taco seasoning

In a medium skillet, cook the ground beef over medium heat until browned. Drain.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chilies, and taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for 8 hours.

Yield: 8 servings

Personal observations:
This was an okay soup. It said it would be 8 servings but I had to wonder about the serving size because there was a whole lot of liquid with my attempt. (Of course, that may have been due to me using home-canned stewed tomatoes instead of diced tomatoes.) Mine made over 10 cups of soup! Overall, while tasting good, it didn't ring any bells. Unfortunately one cannot eat 10 cups of the same soup within a few days so half of it is still in my freezer. Maybe I can dump it into some chili this winter.

Rating: 3 stars