Crock-pot taco soup recipe
1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot.
2. Add the beans, corn, tomatoes, green chilies, taco seasoning, and ranch dressing mix, and cook in a slow cooker in low for 6 to 8 hours or simmer over low heat for about an hour in a pot on the stove.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 603 | ||
Calories from Fat: 340 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 6728.4mg | 232 % | |
Potassium 388.4mg | 10 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 31.8g | ||
Protein 24g | 34 % | |
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: 603
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