Crock Pot Taco Soup

재료

1 pound lean ground beef

salt and pepper

1 bell pepper, chopped

15 ounce can crushed tomatoes

1 cup jarred salsa

15 Ounce can corn, drained

3 tablespoons taco seasoning,

2 ½ cups water or low sodium chicken broth

12 Ounces shell pasta shapes (uncooked). whole wheat or white

1 Cup shredded cheddar cheese

방향

Heat a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook the meat, crumbling it and stirring often, until browned. Drain off excess grease. Transfer beef to slow cooker.

Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir. Cook on low for 5-6 hours or high for 2-3 hours. (There will be lots of extra liquid. Don't worry, the liquid will be absorbed later when you add the pasta.)

Stir in the pasta and press it all down into the liquid. Cook on high for 15-30 minutes. Pasta cook time will vary by slow Cooker. (If you did the initial cook time on the low setting, it will take longer for the crockpot to heat up to high, so the pasta will take longer to cook.

Stir in the cheddar cheese and serve. It's

delicious with a spoonful of sour cream, chopped fresh cilantro and more shredded cheddar.