This Tex-Mex soup made in a slow cooker is hearty and tasty, and it's great for busy weeknights. It's a hearty meal that the whole family will enjoy, with ground beef, beans, corn, and tomatoes. After browning the beef, put everything in the slow cooker and let it cook until it's done. Add cheese, cilantro, and your other favorite toppings for a tasty Tex Mex twist!
Ingredients: 1 lb ground beef. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14.5 oz diced tomatoes with green chilies. 1 can 10 oz enchilada sauce. 1 can 14 oz beef broth. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. Optional toppings: sour cream, sliced avocado, tortilla strips.
Instructions: Add onion and garlic to a skillet and brown the ground beef. Do this until the beef is no longer pink. Get rid of extra fat. Move the beef mixture that has been cooked to a slow cooker. You can put corn, black beans, kidney beans, enchilada sauce, beef broth, and taco seasoning in the slow cooker. This will make the food taste better. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred cheddar cheese and chop cilantro and add them before serving. Add pepper and salt to taste. You can serve it hot with extras like sour cream, sliced avocado, and tortilla strips if you want.
Prep Time: 15 minutes
Cook Time: 360 minutes
Little Rose Magazine
