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Taco Soup

Taco Soup

Slow Cooker Taco Soup
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
"This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods."
Ingredients
  • 1 pound ground beef
  • 1 onion, choppedv
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
Instructions
  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

 

Slow Cooker Chicken Taco Soup
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"
Ingredients
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Instructions
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 

​So you remember Valentine’s day

When you were in Elementary school?

Sitting with your box of cards

Thinking everything was cool?
Giving each class member one

Wondering if you got them right.

“Be My Valentine” was used to much

In each card you would handwrite.
But there was always that one

Special card you wrote.

That you have to that one person

With a special secret note.
Well, my note this year

Is to you, my wife.

Please “Be My Valentine”

For the rest of my life?
You make my heart flutter

Skip a beat, or two.

Everytime you look my way

And a smile I get from you.
Or the glint in your eye

As you look at me.

I still look look away

And act all bashfully.
Because I feel like I’m back

In elementary school day.

My tongue gets tied, and I stutter

Whenever I try and say.
I love you so much

And want to tell you so.

How my love for you

Each day, it does grow.
You are My Valentine

And this I am sure.

Our love will grow strong

And through all will endure.
Iove you Sandra!

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