Try this Slow Cooker Taco Chili recipe, or contribute your own.
Suggest a better descriptionIn a large nonstick skillet over medium heat, brown ground beef, breaking apart meat (safe internal temp. 160 degrees F). Drain fat before transferring to slow cooker.
Stir in taco seasoning, tomatoes, beans and corn. Cover and cook on low 4-6 hours. Enjoy topped with cheese and green onions, refrigerating any leftovers.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 618 | ||
Calories from Fat: 231 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 115.7mg | 36 % | |
Sodium 10124.6mg | 349 % | |
Potassium 559.9mg | 15 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 24.5g | 98 % | |
Sugars, other 48.4g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 618
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