Slow Cooker Mexican Style Beer and Cheese Soup (that absolutely does not photograph well) |
- 1-1/4 lb. ground beef
- 1/2 onion, chopped
- 1 can (10.75 oz) cheddar cheese soup (if you can find nacho cheese soup, that would probably be even better)
- 1 can (10 oz) diced tomato and peppers
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 can (14.75 oz) creamed corn
- 1 can (12 oz) Harvest Patch Shandy (Leinenkugel) beer. (if you can't find it, any pumpkin beer will do. If you can't find pumpkin beer, or despise all things pumpkin, use any pilsner style beer (Old Style, etc). If you can't/won't use booze, just use an equal amount of water or beef stock)
- 1 envelope taco seasoning (about 1 oz)
Directions
- In a pan, brown ground beef along with the chopped onions. Drain off excess grease and then stir in taco seasoning (into the meat and onion mix, not the drained grease because that would be dumb)
- Combine all ingredients in a slow cooker. (we used a 3 quart and it was close. I suggest at least a 4 quart cooker). Cook on HIGH about 4 hours.
BONUS VIDEO
Good Times! |