Beef Enchilada Soup

Debbie Lyons-Blythe
Fall 2012

4 pounds ground beef, browned and drained
1 large can tomatoes (crushed, diced or sauce-whichever you prefer)
1 16 ounce can black beans
1 16 ounce can kidney beans
1 15.25 ounce can sweet corn
1 4 ounce can green chilis
1 10 ounce can enchilada sauce
2 10½ ounce cans beef broth
2 1 ounce envelopes taco seasoning

Put ingredients into slow cooker on low for the day, or on high for a couple of hours. It can also be cooked on the stovetop. The key is to heat through and allow flavors to meld ... it will also make your house smell wonderful and drive the family nuts. Top with sliced flour tortillas-this is important. They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning ... anything that sounds good. Serves about 10.