Kid-Friendly
Spicy Taco Soup
Smoky Baked Tortilla Chips
Ingredients
- 1½ lb ground beef
- 1 onion, chopped
- 2 (10-oz) cans diced tomatoes with green chiles
- 1 (14.5-oz) can crushed tomatoes
- 1½ cups frozen whole kernel corn, thawed
- 1 (15-oz) can black beans, drained and rinsed
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) carton sour cream
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook ground beef and onion in a large skillet over medium heat until meat is browned and crumbly; drain and transfer to a 5- to 7-quart slow cooker.
- Add diced tomatoes, crushed tomatoes, corn, black beans, chili powder, cumin, salt and pepper.
- Cover and cook on LOW 6 hours.
- Serve soup with sour cream and cilantro.
Side Dish Ingredients
- 12 corn tortillas
- 2 Tbsp olive oil
- 1 tsp smoked paprika (or use regular)
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F.
- Brush tortillas with olive oil; sprinkle 1 side with paprika and salt.
- Cut tortillas into wedges; place on a baking sheet.
- Bake 8 to 10 minutes or until browned and crisp.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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