Slow Cooker Taco Soup

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.

Step: 1

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Step: 2

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and

Step: 3

mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Per Serving: 362 calories; protein 18.2g; carbohydrates 37.8g; fat 16.3g; cholesterol 48.5mg; sodium 1356mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.