Recipe finder
Aunt Bonnie's Taco Soup
- Makes: 8 servings
- Prep 20 mins
- Cook 6 hrs to 8 hrs on low
Ingredients
-
1
pound
ground beef
-
1
15 1/2 -
ounce can
black-eyed peas
-
1
15 -
ounce can
black beans
-
1
15 -
ounce can
chili beans with chili gravy
-
1
15 -
ounce can
garbanzo beans
-
1
14 1/2 -
ounce can
Mexican-style stewed tomatoes
-
1
11 -
ounce can
whole-kernel corn with sweet peppers
-
1
1 1/4 -
ounce package
taco seasoning mix
-
Dairy sour cream
-
Salsa
-
Tortilla chips
Directions
- In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined.
- Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips.
Equipment
- Crockery-Cooker Directions: Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and taco seasoning mix, as directed. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.
Nutrition Facts
(Aunt Bonnie's Taco Soup)
Servings Per Recipe 8, fiber (g) 12, pro. (g) 26, cal. (kcal) 409, Fat, total (g) 13, chol. (mg) 41, carb. (g) 52, sodium (mg) 1423