Receta Slow Cooked Taco Stew
All the flavors of Mexican cuisine Slow Cooked to create Slow Cooked Taco StewI made taco soup before and that recipe has been around for years. I decided to throw some similar ingredients together and instead of a soup,make Taco Stew.
Slow Cooked Taco Stew
Total time
4 hours 10 mins
Author: Marlene Baird
Serves: 4
- 16 ounces 93/7 lean ground beef, cooked
- 1 can (15 ounce) white beans, rinsed and drained
- 1 can (15 ounce) pinto beans, rinsed and drained
- 1 cup canned corn
- 1 can (4 ounces) diced green chilies
- 1 can diced tomatoes, undrained
- 1 package of your favorite taco seasoning
- Combine all the ingredients into your slow cooker
- Set to high for 4 hours or if you prefer you can set to low for 8 hours
- Serve with shredded cheese and sour cream or Greek yogurt.
- 9 pp per serving (includes 2 Tablespoons of Greek yogurt)
- add extra pp depending on how much cheese you decide to add.
- 1 ounce of low-fat shredded Mexican cheese is 1 PP
3.2.2124
This stew is on fire. I loved it. I have to tell you the addition of the Greek yogurt and the shredded cheese is totally worth it.
You can call this six can stew. So easy and simple to throw together before you leave for your work day. Other than having to cook the meat on the stove-top first, which can be done the night before and refrigerated until the next morning it’s really simplicity at it’s best.
I say done and done.
Don’t you love this or what?
Thanks for stopping by and have a great day.
Marlene
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