Slow Cooker Taco Soup

If there is one soup we make consistently, it is this. If you know how to brown meat, open up cans, and throw it all into a slow cooker, you can handle this. It tastes fabulous and tastes just as good reheated (which is great since it makes a ton). Do yourself a favor and make it this weekend. You won't be sorry. 

printable version found here
Taco Soup serves 8
Ingredients: 1½ lbs. ground beef, browned  1 onion, chopped 1-2 cups tomato juice 1 (15 oz.) can tomato sauce 2 (10¾ oz.) cans cream of potato soup 1 (10½ oz.) can beef broth 2 (15 oz.) cans kidney beans, drained Garnish with Fritos, shredded cheese, sour cream
Instructions: Combine all ingredients into a crock pot and heat on low for 6 hours. Top with Fritos, shredded cheese, and/or sour cream Enjoy!

Bacon Cheeseburger Tacos

printable version found here

Cheeseburger Tacos

Makes 4-6 servings

Ingredients:

Taco Meat:

1 Pound Ground Beef

4 Slices Bacon (Or About 6 Tablespoons Bacon Bits)

2 Green Onions, Chopped

1 Tablespoon Chili Powder

½ Teaspoon Salt

½ Teaspoon Pepper

1 Teaspoon Liquid Smoke

Taco Sauce:

6 Tablespoons Ketchup

3 Teaspoons Mustard

½ Teaspoon Chili Powder

Taco Toppings:

Hard (or soft) Shell Tacos

Shredded Cheese

Lettuce // Onions // Tomato

Directions:

1. In a medium skillet cook the bacon until slightly crisp, drain all but a half tablespoon of grease. If you prefer to use bacon bits skip this step.

2. Add in the ground beef, green onion, and chili powder. Cook until the meat is fully cooked. Add in the salt, pepper, and liquid smoke. Turn to low heat for around 10 minutes.

3. Combine all taco sauce ingredients in a bowl.

4. Fill each taco shell with the taco meat. Drizzle with the taco sauce, and then add on the shredded cheese.

5. Bake in the oven for about 5-8 minutes, or until cheese is fully melted.

6. Top with remaining toppings! Enjoy!