Slow Cooker Taco Bean Soup recipe
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Ingredients
- 1 pound ground beef 1 onion, chopped 1 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can white beans, undrained 1 (15 ounce) can red kidney beans, undrained 1 (15 ounce) can white kidney beans, undrained 1 (15 ounce) can ranch-style beans, undrained 1 (15 ounce) can pinto beans, undrained 1 (15 ounce) can black beans, undrained 1 (15 ounce) can white hominy, drained 1 (10 ounce) can diced tomatoes with green chile peppers
Nutrition Info
- 352.3 caloriescarbohydrate: 50.1 gcholesterol: 28.4 mgfat: 6.7 gfiber: 15.3 gprotein: 22.5 gsaturatedFat: 2.3 gservingSize: -sodium: 1123.2 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Taco Bean Soup
Directions
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Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes, drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.