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Slow-Cooker Taco Soup

Oxmoor House
Yield Makes 8 to 10 servings
This soup freezes well and makes enough to share with several friends.


  • 1 pound ground beef
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 2 cups water
  • 15 1/4-oz. can corn, drained
  • 15-oz. can tomato sauce
  • 12-oz. bottle green taco sauce
  • 4 1/2-oz. can chopped green chiles
  • 1-oz. pkg. taco seasoning mix
  • Garnishes: sour cream, shredded Cheddar cheese

How to Make It

  1. Brown beef, onion and garlic in a large skillet over medium heat; drain. In a slow cooker, combine beef mixture and remaining ingredients except garnishes. Cover and cook on high setting one hour. Garnish, if desired. Serve with corn chips.

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