Mexican

Taco Soup, Crockpot is for Dinner.

Taco Soup, Crockpot takes 30 minutes to prepare.

Taco Soup, Crockpot takes 360 minutes to cook.

Taco Soup, Crockpot makes 8 servings.

The ingredients for Taco Soup, Crockpot are:

1 Can Beans, black (15oz)
1 Can Beans, pinto (15oz)
1 Can Beans, red kidney (15oz)
1 Can Beans, white (15oz)
1 Large Can Canned Tomatoes (28oz)
1lb Elk Meat,
2 Cups Yellow Sweet Corn (or 1 Can, drained)
1 Small Onion Diced (1/3 C)
1 Finely diced Jalapeno Pepper
2 oz Taco Seasoning (1 1/2 packages), Season to taste
2 C Water, Boiling

Easy Tortilla strips -
Cut a Flour or Whole wheat tortilla into strips, Bake in oven @ 350 for about 5-10 minutes or until desired crispiness.

Here is how you make Taco Soup, Crockpot:

Brown Meat in Crockpot on high. Add Water, Seasoning, Pepper and Onion. Simmer on High for 1 hour.Turn down to low and dump in the rest of the ingredients. Simmer on low for 5-6 hours.Serving Size:?Makes 8 2-cup Servings

The nutritional information for Taco Soup, Crockpot is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 396.4

• Total Fat: 2.9 g
• Cholesterol: 35.1 mg
• Sodium: 821.3 mg
• Total Carbs: 63.8 g
• Dietary Fiber: 17.4 g
• Protein: 30.9 g

Taco Soup, Crockpot is Mexican cuisine.

The dietary needs meet for Taco Soup, Crockpot is Low Fat