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This weeks Recipe Of The Week is:
Slow Cooker Taco Soup
Submitted by:
Janeen Barlow
" 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."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes 8 Servings
Prep
Time: 10 Minutes
Cook
Time: 8 Hours
Ready In: 8 Hours 10 Minutes
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1 pound
ground beef |
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1 onion, chopped |
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1 (16 ounce) can chili beans, with liquid |
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1 (15 ounce) can kidney beans with liquid |
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1 (15 ounce) can whole kernel corn, with
liquid |
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1 (8 ounce) can tomato sauce |
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2 cups water |
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2 (14.5 ounce) cans peeled and diced
tomatoes |
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1 (4 ounce) can diced green chile peppers |
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1 (1.25 ounce) package taco seasoning mix |
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| Directions |
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In a medium skillet, cook the ground beef
until browned over medium heat. Drain, and set aside. |
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2 |
Place the ground beef, onion, chili beans,
kidney beans, corn, tomato sauce, water, diced tomatoes, green chile
peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook
on Low setting for 8 hours. |
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Nutritional Facts |
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Calories 363 |
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Total Fat 16.3 g |
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Cholesterol 48 mg |
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Sodium 1395 mg |
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Carbohydrates 38.2 g |
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Dietary Fiber 8.7 g |
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Protein 18.1 g |
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Recipe of the Week - between moms....
