This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.
1.In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2.Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 256 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 85mg | 26 % | |
Sodium 80.2mg | 3 % | |
Potassium 390.2mg | 10 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 5.8g | ||
Protein 18.3g | 26 % | |
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: 359
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