Mexican Taco Soup
Serves 6 to 8. Recipe is by Julie Kay.
1 lb. lean ground beef
1 (1.25-oz.) pkg. taco seasoning mix
3 green onions, chopped
1 (15-oz.) can black beans
1 (28-oz.) can crushed tomatoes
1 (11-oz.) can Mexicorn
1 green bell pepper, chopped
1 ½ cups beef broth
½ cup shredded cheddar cheese
1. Brown ground beef over stove-top on medium-high heat.
2. Drain and place in slow cooker and add all other ingredients except cheese.
3. Cook on Low for 6 to 8 hours. Spoon into individual bowls and top each bowl with handful of shredded cheddar cheese.
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