1 cup brown rice or quinoa (prepared as green chili rice)
Shredded sharp cheddar cheese (for serving)
Instructions
In a medium skillet, heat the oil over medium low heat. Add the
onions, bell pepper and garlic. Season with salt and pepper.
Cook until soft, stirring often, about 10 minutes n
Meanwhile in your crockpot add tomatoes with green chiles,
broth, corn, black beans, tortillas chili powder, cumin, oregano
and 1 tsp coarse salt and 1/4 tsp black pepper. Mix in the
cooked onions, peppers and garlic.
In the same skillet, brown the ground beef (seasoned with
Sally, pepper, and garlic powder to taste) over medium heat
crumbling it as it cooks. Once it's browned, drain the grease
and add to the pit. Cook on high 3 to 4 hours or low 5 to 6
hours m
During the last hour cook the rice. Serve soup with green chili
quinoa and cheddar cheese.
Serving
Suggestions
I used frozen black beans drained and rinsed from leftovers.
Originally Submitted
11/1/2014
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