Taco Soup (Jill Johnson- Tennis Office)
(Can easily be doubled and freezes well)
1 pound lean ground beef
1 onion, diced
1 green, red, and/or yellow bell pepper, or a combination, diced
2 packets reduced sodium taco seasoning mix
16 oz. can tomatoes, undrained
16 oz. can corn, drained
16 oz. can black olives, drained
16 oz. can black beans, drained
Brown meat with onion and bell pepper(s). Drain and add to Crock Pot. Sprinkle with taco seasoning (2 packs seems like a lot, but it’s really good!) and stir. Add the rest of the ingredients plus a few cans of water (should be like a thin chili) and cook on low 5-6 hours.
To serve, ladle into bowls and add toppings such as: shredded cheese, cilantro, taco chips or Fritos, salsa, avocado, and sour cream.