If your kids love tacos, they’ll love this taco soup, especially when you set up a condiment stand at the end where they help themselves to shredded cheese, tortilla chips or guacamole. Let’s get started.

Ingredients:
1  can pinto beans

1  can white beans or 1 (16 ounce) can kidney beans

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1  can niblet corn

1 can diced tomatoes

1 4oz can diced green chilies

1  envelope taco seasoning mix

1  envelope ranch dressing mix

1 lb shredded chicken, ground beef or turkey

Method:
Cook meat and drain (shred if necessary). Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, guacamole, or some colorful blue tortilla chips.