I’m a lazy cook. In fact I don’t cook a lot. When I do, I make more than we need and we eat leftovers. Needless to say, I LOVE MY CROCKPOT!!! I, in fact own 3 crockpots of varying sizes, and a 22 quart counter top oven that is also a slow cooker. I am the “Tim the Tool-man Taylor” of kitchen gadgets. Actually, the crockpot collection stems from a lot of entertaining.
Today, I just couldn’t get my act together. I had so much to do, but once I arrived at church and found the company of my friends, I was in no rush to get anything done. I was planning on making red gravy and taco soup in my slow cookers, but it turned out that the recipes called for 8 hrs of cooking time. I managed to buy the ingredients and I plan to make the soup tomorrow and the gravy on Tuesday.
The soup, I decided, could be prepared tonight and put in the fridge until morning. The most difficult part (and it wasn’t difficult) was cutting up the onion and browning the ground beef. The rest was done with a can opener. Everything into the crock – and voila! dinner is done…well, I will have to put it into the cooker in the morning.
Here’s the recipe if you’re thinking of being lazy one day this week:
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (16 oz) can chili beans, with liquid
- 1 (15 oz) can kidney beans, with liquid
- 1 (15 oz) can whole kernel corn, with liquid
- 1 (8 oz) can tomato sauce
- 2 cups water
- 2 (14.5 oz) cans peeled and diced tomatoes
- 1 (4 oz) can diced green chile peppers
- 1 (1.25 oz) pkg taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside.
Place the ground beef and the remaining ingredients into the slow cooker. Mix to blend and cook on LOW for 8 hours.
Serve with shredded cheddar cheese, taco chips, and/or sour cream.
NOTE: This recipe is not my own. I can be found at here at allrecipes.