Recipe: Crock Pot Taco Soup

The lovely Dreadfully Divine gave me this recipe! I made it last night for dinner and it was delicious. The kids scarfed it up. We had it again tonight for leftovers and I swear it’s better the next day! For some reason pinto beans don’t agree with Sascha’s stomach, so I just put in garbanzo beans instead. Om nom nom nom. Enjoy!

Recipe: Crock Pot Taco Soup

From TOXiD-LOTUS.NET | Soups | Mexican

My friend Dreadfully Divine gave me this recipe. It originally calls for ground beef but thanks to her tip we use Morning Star Veggie Crumbles instead.

Total 00:50 Prep 00:05 Cook 00:45
High cal Calories 511kcal
fat Total Fat 12g
High sat-fat Saturated Fat 4g
chol Cholesterol 30mg
High sodium Sodium 2445mg
High carbs Total Carbohydrate 79g
Serving size 198g Calories from fat 108kcal Fiber 21g Protein 27g Sugar 10g

Ingredients

• 1 package Morning Star Veggie Crumbles or 1 pound ground beef
• 2 packets taco seasoning
• 1 can black beans
• 1 can pinto beans
• 1 can kidney beans
• 1 16 oz bag frozen corn
• 2 cans of water
• 2 cans rotel (lime and cilantro)
• 2 packets of ranch dressing
• 
  
• 1/4 cup chopped fresh cilantro
• Sour Cream
• Shredded Cheese

Directions

1. Brown beef with taco seasonings then drain. If you’re doing the veggie crumbles just add them to the pot frozen with everything else.
2. Rinse and Drain beans.
3. Add all ingredients (except last three) into a crock pot or 6 qt stock pot and let simmer for 45 minutes.
4. When it’s done you can garnish with shredded cheese, sour cream and cilantro!

Tips

• *I also add in minced garlic, some Sazon and Adobo seasonings for additional flavor*

– Nutrition Facts

for 100 grams

Calories Fat Cal.
Nutrition Facts Description Wikipedia
Analyzed by Kitchenbug

The post Recipe: Crock Pot Taco Soup appeared first on TOXiD-LOTUS.NET.