Wednesday, August 20, 2008


~ Cheri Rogers

1 – 1 1/2 lbs. ground turkey or beef, browned
2 cans diced tomatoes
1 envelope taco seasoning or 2T. homemade taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 t. cumin
2 c. water or broth

Place all ingredients in crockpot and mix thoroughly. Cook on low 6-8 hours.

Notes: These quantities are totally flexible!! I cook my own beans instead of using canned. This freezes really well and can easily be doubled, assuming your crockpot is big enough. It’s great served with sour cream, cilantro and crushed tortilla chips.


Tiffany Larson said...

This is going in my crockpot tomorrow!

Ruby, accepted in the Beloved... said...

Hi Bethany! I have this dish in the crockpot, and I am wondering if you've ever tried adding rice to it? I'm thinking it will stretch the meal.

BETHANY said...

Ruby - I've never added rice, though I'm sure it would taste good. I'd probably opt to serve the soup over rice, rather than mixing them together, so that the rice wouldn't soak up all the broth in the leftovers. But that's just personal preference. Let me know how it turns out! :)

Ruby, accepted in the Beloved... said...

I thought about ladling the soup over the rice, too, but I was taking it to a potluck & didn't want to bring another dish! I ended up just adding more beans & it turned out great (I also cook my beans "from scratch" & freeze them.). It was nearly gone & I was asked for the recipe (I'll link to your blog!). I'll be bookmarking this one...I love "dump" recipes! I had the beans & meat all cooked & frozen, so it made it really easy to throw together. Thanks!

BETHANY said...

Ruby - I'm glad it was a hit!

liesl-lou said...

thanks, B!