Taco Chili Soup

TACO CHILI SOUP Author: Plain Chicken Yield: 8 people Prep Time 10 minutes Cook Time 6hours Total Time 6 hours 10 minutes Crock Pot Taco Chili – Taco and Chili combine for an easy weeknight meal! Ground beef, taco seasoning, diced tomatoes, Rotel, corn, chili beans, black beans chili powder, cumin, onion, and tomato sauce– serve with cornbread for a quick and delicious meal! Great for a potluck and tailgating parties! Equipment: 12-inch Non-Stick Skillet 6-qt Slow Cooker Ingredients: 1½ lb ground beef 1 (15-oz) can diced tomatoes, undrained 1 (10-oz) can Rotel tomatoes undrained 1 (15-oz) can corn kernels drained 1 (15-oz) can chili beans, undrained 1 (15-o) can black beans, drained and rinsed 1 (8-oz) can tomato sauce 1 (1-oz) packet taco seasoning 2 tsp chili powder 1 tsp cumin 2 Tbsp dried minced onion flakes Instructions: In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Place meat in a 6-qt slow cooker. Add diced tomatoes, Rotel tomatoes, corn kernels, chili beans, black beans, tomato sauce, taco seasoning, chili powder, cumin, and minced onion flakes. Stir well. Cover the crock pot and cook on LOW for 6-8 hours. Notes: Can substitute ground turkey for reduced calories. Can I cook the chili on HIGH? Yes! You can cook the chili on high heat for 3-4 hours. Can I make Taco Chili on the stovetop? Yes! Cook the ground beef in a large Dutch oven. Drain excess grease. Add the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer for about 30 minutes. Substitute taco sauce for tomato sauce for an extra kick. Store leftovers in an airtight container in the refrigerator.