Taco Soup - revisited - less cans
2/3 cup pinto beans , dry
2/3 cup kidney beans, dry
1-1/2 cup frozen corn
1 can diced tomatoes with jalapeños (or not)
1-small can of enchalada sauce
1 quart chicken stock - homemade or from low sodium granules
1/2 lb cooked hamburger
1 T scratch taco seasoning,
- Cook the beans in a pressure cooker according to directions. Drain.
- Add all ingredientd to slow cooker.
- Cover and cook on high for 4 hours,or on low for 8-10 hours.
- Garnish with any of the following : tortilla chips, cheese, sour cream, avacado.
My cost 3.08 without garnish