Taco Soup Tuesday Slow cooker style

Who says that Taco Tuesday cannot be had in the form of a soup? And making it in the slow cooker makes it that much better! Taco Soup Tuesday Slow cooker style is rich and delicious with such a fabulous taco flavor. You’ve simply gotta try it!

Taco Soup Tuesday- Slow cooker style
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Servings Prep Time
6-8 people 20 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
3-4 hours
Taco Soup Tuesday- Slow cooker style
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Rating: 0
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Servings Prep Time
6-8 people 20 minutes
Cook Time
3-4 hours
Servings Prep Time
6-8 people 20 minutes
Cook Time
3-4 hours
Ingredients
Servings: people
Units:
Instructions
  1. Gather all of the ingredients together, open the cans and drain all but the tomatoes. Turn the slow cooker on high and add the ground beef making sure to break up over the bottom of the slow cooker. Cover so that it can adequately come to temperature and cook the beef. Stirring occasionally until browned.
  2. Add onions, taco seasoning, and all cans of drained beans to the browned beef.
  3. Pour beef broth over beef and bean mixture.
  4. Now comes the tomatoes and the corn...it's going to be a fiesta in this slow cooker!
  5. Mix well. Cover and continue cooking on high for 3-4 hours. Stirring occasionally. Shred some cheese. Chop some cilantro to pile on top with a dollop of Greek yogurt. (Sour cream works as well). Serve with tortilla chips or cornbread.
Recipe Notes

This soup is even better the next day!!

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Chicken Enchilada Casserole with Green Salsa

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Chicken Enchilada Casserole with Green Salsa
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Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Chicken Enchilada Casserole with Green Salsa
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Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Units:
Instructions
  1. Cook and Shred the chicken breast. This is easy to do with two forks in a bowl.
  2. Add the dry spices to the shredded chicken breast, mix well, and set aside. (Chili powder, kosher salt, ground black pepper, cumin, paprika, dry oregano)
  3. In a separate bowl, combine sour cream, one cup of shredded sharp cheddar cheese, diced green chilies, one can of cream of chicken soup, and one cup of milk. Mix well and add to the shredded chicken mixture.
  4. Spray non-stick spray oil on the bottom and sides of a 9"x13" pan. In this case, I used a coconut oil spray. Layer the first layer of tortillas. Spread 1/3 of the mixture on the tortillas.
  5. Continue until you have made three layers of tortillas and the chicken mixture. Ending with chicken. Add the remaining shredded sharp cheddar cheese on top. Mix in a bowl the second cream of chicken soup, half of a jar of green salsa(of your choice. I used my homemade green salsa that I had canned from the summer garden), and the remaining 1 cup of milk. Pour over the top of the casserole evenly. Bake at 350 degrees until bubbly.
Recipe Notes

Take the casserole out of the oven and allow to cool for 5-10 minutes before cutting portions for everyone to enjoy.  This will allow the casserole to set up a bit and make it easier to serve.

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