Crock Pot Taco Soup

• 1 lb cooked ground beef
• 3 (11 1/2 ounce) cans V8 vegetable juice
• 1/4 teaspoon onion powder
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) package taco seasoning mix
• cheddar cheese

1. Cook ground beef until no longer pink.
2. Place all ingredients except cheese in crock pot and stir.
3. Cook on low 4 hours or until heated through.
4. If eating immediately, pour in bowls and top with cheddar cheese.
5. If freezing, let cool and place in freezer container.
6. When ready to eat, pull and let thaw in fridge.
7. Microwave on high 2 minutes or until heated through.
8. Top with cheddar cheese.
9. Also you can make this on the stove top.
10. Combine all ingredients except cheese and let simmer for an hour.
11. Top with cheddar cheese and serve.

ground beef, vegetable juice, onion powder, whole kernel corn, kidney beans, tomato sauce, taco seasoning mix, cheddar cheese

Taken from www.food.com/recipe/crock-pot-taco-soup-297579 (may not work)