Taco Soup (Crock Pot)
1 pound ground sirloin
2 (10-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 (11-ounce) cans Mexican style corn, drained
1 (4-ounce) can chopped green chilies, drained
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package original ranch salad dressing mix
2 cups water
1. In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.
2. In 3 1/2 -6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot. Cook on LOW 6-8 hours.
Makes 10 (1 cup) servings
Calories from Fat 12%
Saturated Fat 1g
Dietary Fiber 8g
Total Sugars 4g
Dietary Exchanges: 2 1/2 starch, 2 lean meat
Terrific Tidbit: To reduce the sodium, use reduced-sodium taco seasoning mix and then the recipe will be diabetic friendly!
I added sweet potatoes for a colorful nutritional boost.