Ingredients:
- 2 pounds Ground Beef (93% lean or leaner)
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (19 ounces) mild enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 can (4 ounces) diced green chilies
- 2 packets (1 ounce each) taco seasoning mix
- 8 sliced flour tortillas (1/4-inch strips.
- Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)
Directions:
Heat large nonstick skillet over medium heat until hot.Add Ground Beef; cook 12 to 15 minutes, breaking
into 1/2-inch crumbles and stirring occasionally.
Color
is not a reliable indicator of ground beef doneness.Transfer beef into 4-1/2 to
5-1/2-quart slow cooker; add all other ingredients.
Cover and cook on
HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with
tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
