Slow Cooker Taco Soup

Slow Cooker Taco Soup 1
  • 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.

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