Prep: 10 mins Cook: 8 hrs Total: 8 hrs 10 mins Servings: 8
“This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you’re sensitive about spicy foods.”
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Per Serving: 362 calories; protein 18.2g 36% DV; carbohydrates 37.8g 12% DV; fat 16.3g 25% DV; cholesterol 48.5mg 16% DV; sodium 1356mg 54% DV.