Mexican Taco Soup

Advocate staff photo by HEATHER MCCLELLAND --  Mexican Taco Soup freezes well and makes a good take-along meal for vacation travel. Show caption
Advocate staff photo by HEATHER MCCLELLAND -- Mexican Taco Soup freezes well and makes a good take-along meal for vacation travel.

ADVOCATE-TESTED RECIPE

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.