Slow Cooker
Beef-and-Bean Taco Soup
Hot Cornbread
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
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- Optional toppings: sour cream, chopped fresh parsley
Instructions
- Cook beef and onion in a large skillet over medium heat, stirring until meat is crumbled and browned; drain.
- Transfer beef to a 5- to 7-quart slow cooker; add diced tomatoes, crushed tomatoes, corn, beans, chili powder, cumin, salt and pepper.
- Cover and cook on LOW 8 hours. Serve soup with toppings.
Side Dish Ingredients
- 1 (11.5-oz) pkg cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
Slow Cooker Meal Plan
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