How to make the best Taco Bean Soup with just five cans!

CHECK OUT MORE GREAT RECIPES AT http://www.shotgunred.com 🔥 Get our NEW COOKBOOK NEW Volume 2: https://amzn.to/3BtIhH5 Volume 1: https://amzn.to/2HHX5eT!📚🔥 https://amzn.to/2HHX5eT Recipe Below Please LIKE, SHARE and LEAVE A COMMENT! We want to hear from you! To find out more about Shotgun Red or to submit a recipe, visit: http://www.shotgunred.com   / cooking-with-shotgun-red-467719750252113   Follow us on Facebook, Instagram @cookingwithshotgunred Taco Bean Soup Recipe! (aka Five Can Soup Recipe) Recipe from: Steve and Sonia (Southeast Georgia) 1 Can of Rotel (mild) (10 oz. can) 1 Can of Corn (drained) (15.25 oz.) 1 Can of Hominy (15.5 oz.) 1 Can of Kidney Beans (16 oz.) 1 Can of Pinto Beans (16 oz.) 1 pound of Ground Beef browned and drained 1 large onion diced (add uncooked) 1 envelope of Taco Mix (1 oz. package) 1 envelope of Hidden Valley Ranch Mix (1 oz. package) 1 cup of Water Put all the above ingredients in the Crock Pot on high for 3 to 5 hours. So easy yet so good. Your can garnish with Shredded Cheddar Cheese, Sour Cream, and pickled Jalapeños. Also serve with Taco corn chips. Hope Y'all Enjoy. ~-~~-~~~-~~-~ ~-~~-~~~-~~-~