Slow Cooker Taco Soup

2015-09-06
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Slow cooker taco soup.Delicious soup with beef and vegetables cooked in slow cooker

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Ingredients

  • 1 pound (480 g) ground beef
  • 15 oz (450 g) can black-eyed peas,undrained
  • 15 oz (450 g) can black beans,undrained
  • 15 oz (450 g0 can garbanzo beans (chickpeas),undrained
  • 15 oz (450 g) can chili beans in chili gravy,undrained
  • 14 ½ oz (135 g) can Mexican-style stewed tomatoes,undrained
  • 11 oz (330 g) can whole-kernel corn with sweet peppers,undrained
  • 1 ¼ oz (37 g) envelope taco seasoning mix
  • sour cream

Method

Step 1

In a large nonstick skillet,brown ground beef over medium-high heat,using a wooden spoon to break up meat as it cooks. Drain off fat.

Step 2

In a slow cooker,combine cooked meat and remaining ingredients,except sour cream. Cover slow cooker and cook on low-heat setting for 6-8 hours.

Step 3

Ladle into soup bowls and top with dollop of sour cream.

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