Taco Soup

On a cold, cold Alabama morning I'm hungry! Already had my coffee, now I'm thinking about what's for dinner? One of the dear ladies at work brought us a big crockpot full of Taco soup this week. We all chowed down but I just didn't get enough! She served it with the famous southern cornbread she made too. YUMMY!

Here's the recipe:

TACO SOUP

1 can garbanzo beans, 2 can whole kernel corn, 2 cans black beans, 1 pkg. taco seasoning, onion, green pepper, 2 lb. cooked hamburger, 2 cans diced tomatoes, 2 pkgs Hidden Valley Ranch mix, 1-1 1/2 cups water. Combine all ingredients and cook slowly for 4 hours. Serve with cornbread or tortilla chips. Top with sour cream and shredded cheddar cheese.

Now that's a hearty meal for a cold winter day! Enjoy!