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!
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.
Add onions, taco seasoning, and all cans of drained beans to the browned beef.
Pour beef broth over beef and bean mixture.
Now comes the tomatoes and the corn...it's going to be a fiesta in this slow cooker!
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.
Meat and Potatoes, what could be better? Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos. This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas. Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.