In a 6 quart slow-cooker, add the dried beans, chicken broth and chopped onion.
In a skillet, brown the ground beef, breaking it up as you cook it. Drain the grease and add the taco seasoning and water, stir to combine. Remove from heat and add to the crock pot.
Add the canned tomatoes with juice. Stir to combine well and cook on HIGH for 5 hours or LOW for 7 hours.
Add the corn during the last hour of cooking.
Serve with shredded cheese, green onions and Fritos or Tortilla chips.
Courtesy of Janet's Appalachian Kitchen
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (4049g)|
|Recipe Makes: Servings|
|Calories from Fat: 1177 (51%)|
|Amt Per Serving||% DV|
|Total Fat 130.8g||174 %|
|Saturated Fat 59.2g||296 %|
|Monounsaturated Fat 50.9g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 452mg||139 %|
|Sodium 14692.1mg||507 %|
|Potassium 5492.9mg||145 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 8.9g||35 %|
|Sugars, other 69.9g|
|Protein 204.2g||292 %|
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: 2313
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!