Taco Soup, the perfect fall dinner

Put all the ingredients in the pot and let it heat up, and you can smell all the flavors blend together in perfect yumminess.

Top it off with some cornbread, shredded cheese, and great conversation with friends, and you have the makings of one great fall evening. We'll be enjoying just that tonight.

The recipe I use is below. Hopefully you, too, can partake in some of this deliciousness on a cool fall evening soon! Be blessed.

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Taco Soup
1 package of MorningStar Farms Crumbles {you can find these in the frozen foods section, but you can also use 1 lb. of ground beef.}
1 onion, chopped
1 pkg taco seasoning mix
2 cans Ranch Style Beans {undrained}
2 cans hominy {undrained}
2-14 oz. cans diced tomatoes
1 can diced green chilies
1 pkg Hidden Valley Ranch style dressing mix
2 cans tomato sauce {I use a tad less}
1 1/2 c. frozen corn
1 c. water
**I also add a can of black beans, but I drain the juice first.

Saute the onion in a little olive oil in the bottom of your stock pot. Add crumbles and taco seasoning mix. After crumbles have thawed, combine all ingredients in the pot. Bring to a boil and then simmer for about an hour. {Serve topped with shredded cheddar cheese and sour cream. I like to also serve cornbread and crackers with it.} ENJOY!