- Ingredients:
° 1 cup of corn kernels
° 1 can red kidney beans 540 ml, rinsed and drained
° 1 can of diced tomatoes of 540 ml
° salt and pepper to taste
° 1 cup grated Mexicana-type cheese blend
° 2 c. chopped cilantro
° 1/2 cup 5% light sour cream
° 2 c. tablespoons of olive oil
° 1 onion, diced
° 1 carrot, diced
° 2 stalks of celery, diced
° 2 garlic cloves, chopped
° 2/3 lb of medium-lean ground beef
° 1 c. taco seasoning
° 2 cups no salt added beef broth
° 2 cups of tomato sauce - Preparation:
In a saucepan, heat the oil over medium heat. Cook the onion, carrot, celery and garlic for 2 minutes.
Add the beef and cook for 2 minutes, fluffing the meat with a wooden spoon.
Add taco seasoning and stir. Move in the broth & tomato sauce. Bring to a boil.
Add the corn, beans and tomatoes. Salt and pepper. Simmer for 20 minutes over low-medium heat.
When ready to serve, sprinkle with cheese and cilantro. Garnish with sour cream.
Slow Cooker Taco Soup
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