Hello Wed!   That means crock pot is working tonight at the Ivey household!  Tonight our family goes in different ways and we all arrive home around dinner time and no one wants to cook so we do crock pot on Wed.  For some reason cooking in the crock pot makes me SO HAPPY.  I do it all while the kids are napping and no one interrupts me and it is fun to throw a bunch of stuff in one bowl and have a meal appear in 5 hours.  Oh I LOVE it!

So last week we made our crockpot lasagna and it was a hit.  I mean who doesn't like cheese lasagna?  It is so easy too!  The Bush's were here and Philip and we all devoured it!

I asked for your favorite recipe last week and my friend Susanna that lives in NC now directed me to her facebook page where she had listed a taco soup for the crock pot.  I was intrigued and checked it out and as I type this it is sitting in the crock pot making me happy!

From the recipe it looks like it came from a Southern Living cookbook.  Here you go!  Enjoy!



2 lbs ground beef (or meat substitute if you are vegetarians like us!)

1 cup chopped red onion

1 package of taco seasoning

1 envelope of Ranch-style dressing mix

2 cans of whole kernal corn, undrained

1 can of pinto beans, undrained

1 can of black beans, undrained

2 cans of diced tomatoes

2-3 cups of water

toppings:  cheese, sour cream, chips, cilantro

makes 16 cups

1. Cook meat and onion in large skillet over med high heat – you guys know I threw some garlic, salt & pepper and seasonings in there too!

2.  Combine meat mixture and all other ingredients (except toppings) in a 5.2 quart slow cooker.

3.  Cover and cook on LOW for 5 to 6 hours.  Serve with toppings.

OH my word doesn't that sound easy!  It was so easy!  I mean cook some meat and throw some cans of stuff in there.  E.A.S.Y

Enjoy and send me something to make next week!

Jamie Ivey