Confused weather calls for soup ... taco soup!

Spring was supposed to start on March 22, right?

Either Mother Nature missed that memo or she just doesn't care and will deliver spring whenever she pleases.  I'm going with the second theory.  Regardless, there's one good thing about cooler temperatures -- crock pot meals (especially soups) are perfect.

A few weeks ago, my supervisor was telling us about a taco soup she'd made.  Allegedly, her son raved about it -- which he never does.  It's not that he's a picky eater, he just doesn't get very excited about food.  But he got excited about this soup.  He gave it a TEN.  I knew I had to make it, so I asked for the recipe.  I put it in the crock pot this morning, and it was great to come home to dinner ready after a long day of work and then a tough workout.  The first bowl was delicious, and I'm having a second as I type this.  The leftovers will make GREAT lunches.

Alright, alright ... it's time for me to share it, right?  Okay then.

Taco Soup

Ingredients:
1 (15 oz.) can black beans
1 (15 oz.) can white kidney beans
1 (15 oz.) can pinto beans
2 (15 oz.) cans  of tomato sauce
1 lb. of hamburger -- browned, rinsed and drained  (I used ground turkey. You can also use shredded chicken.)
1 can of rotel tomatoes with chiles
1 pkg. ranch
1 can of corn

Directions
Brown, rinse and drain the meat.  Put in crock pot and start dumping the other ingredients in.  Add half a can of water.  Stir.  Cook on low for eight hours or high for four hours (depending on your crock pot).

I served mine with a little cheese and a few tortilla chips crushed on top.

If you like spicy, you could add some jalapenos.  It's pretty mild otherwise.

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Like I said, it was delicious.  I'm considering adding some sofrito to the meat next time while I'm browning it. 



EDITED TO ADD:  Recipe makes 16 cups.