Gayle’s Taco Soup!

Taco Soup - Slow Cooker

Ingredients

1 pound lean ground beef

1 small onion, diced

19 ounces kidney beans, drained and rinsed

19 ounces black beans, drained and rinsed

28 ounces crushed tomatoes (796 ml)

1 jar salsa (418 ml, or homemade salsa)

2 packages taco seasoning (70 g homemade taco seasoning)

1 carton beef broth (900 ml)

Sour cream (optional)

In a skillet over medium high heat, cook ground beef until browned. Add diced onion and cook for a minute or two more. Set aside.

In a large slow cooker add the kidney beans, black beans, and crushed tomatoes. Add the jar of salsa, cooked ground beef and onion mixture, the taco seasoning and the beef broth.

Stir everything together.

Cover the slow cooker with a lid and cook on low for 6-8 hours or high for 4-6 hours.

Serve in individual bowls and top with a dollop of sour cream.

Note: Similar to tacos, this soup can be topped with whatever you would put on a taco – diced tomatoes, shredded cheese, onions etc.

This soup freezes really well. Place in small freezer containers for a quick hearty soup.