If you're like me, you probably already have some Salsa Ranch Chicken with Black Beans in your freezer. So, defrost it, make some Beef Taco Meat, enjoy Walking Tacos, then make this with your leftovers!
1/2 lb. (or so) of Beef Taco Meat, or seasoned ground beef
1/2 lb. (or so) of Salsa Ranch Chicken with Black Beans
1/2 cup tomatoes, chopped
1/2 cup onions, chopped
16 oz. can Pinto Beans
10.75 oz can Condensed Tomato Soup
1 tsp. Oregano
1 beef bouillon cube
1/8 tsp. pepper
1/2 tsp. salt
2 1/2 cups water
1/2 lb. macaroni pasta, uncooked.
Place the beef and chicken in the bottom of your crock.
(I decided to add the chicken upon my husband's suggestion later, so that's why you don't see it here!)
Add the onions and tomatoes,
add the beans.
Add the tomato soup.
Now, add all of the spices and bouillon cube.
Lastly, add the water and give it a stir.
Cook on LOW for 6-7 hours or on HIGH for 3-3.5 hours.
1/2 hour before serving, add the pasta and stir.
When the 1/2 hour is up, serve and ENJOY!