Selasa, 10 September 2019
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Crock Pot Taco Soup is my idea of the best comfort food this time of year. It’s full of delicious beans, corn, ground beef and wonderful taco seasoning!
Ingredients
- 1 pound lean ground beef
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10 oz.) can green enchilada sauce
- 2 (14 oz.) cans chicken broth
- 1 (1 oz.) packet taco seasoning
- 1 (6 oz.) can tomato paste
- 2 Tablespoons cornstarch + 2 Tablespoons water
Instructions
- Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
- Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
- Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
- Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
- Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
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