Slow-Cooker Taco Soup

Slow-Cooker Taco Soup Recipe
Oxmoor House
This soup freezes well and makes enough to share with several friends.

Yield:

Makes 8 to 10 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

Susan Ahlstrand, Post Falls, ID,

Gooseberry Patch Keepsake Cookbook

My Notes

Only you will be able to view, print, and edit this note.

Add Note