Taco Soup

Taco Soup has become one of my new favorite recipes. It's a perfect large group slow cooker meal. I made this past weekend for my small group. This is a non-spicy version, feel free to make it spicy by adding the appropriate ingredients. 


The picture was taken from an iPhone and it doesn't do it justice because this is before you add the sour cream, cheese, & chips.

Ingredients:

• 1 pound extra lean ground beef
• 1 package of taco seasoning
• 1 can whole peeled tomatoes, mashed or diced tomatoes
• 1 can enchilada sauce
• 3 green onion, chopped
• 1 medium onion, chopped
• 2 cans fat free chicken broth (or 1 can of broth, 1 can of water)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon of bay leaf seasoning
• 1 package frozen corn
• 1 tablespoon chopped cilantro
• 1 bag of fritos
• 1 bag of tostitos
• 1 can of fat free sour cream
• 2 cups of shredded mexican blend cheese

Directions

1. Place ground beef in skillet and brown.
2. Add taco seasoning and simmer for a few minutes.
3. Add ground beef, tomatoes, enchilada sauce, and onions to a large slow cooker.
4. Pour in chicken broth, season with cumin, salt, pepper, and bay leaf. 
5. Stir in corn and cilantro. 
6. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 
7. When ready to serve, place in large individual bowls, top with chips, cheese, & sour cream. 

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