2 cans Campbell’s Nacho Cheese Soup
1 cup milk
1 bag Lipton’s Taco Rice
1 can black beans
1 can Rotel Tomatoes with Green Chiles
1 pound hamburger
1 packet Taco Bell taco seasoning
3/4 cup water
Jalapenos to taste
1/4 tsp. dried habanero (optional)
Tortilla chips
Shredded cheese – Mexican blend is recommended, but use what you want
In a crock pot, combine soup, milk, black beans, tomatoes and jalapenos. Cook the rice as directed, then throw in the pot. Brown hamburger and stir in water, seasoning and habanero. Simmer uncovered 10 minutes and add to soup. Cook soup until hot (don’t you love how precise I am?) Serve, topping with chips and cheese and enjoy. Simple to make and the leftovers keep well.