Cheesy Beef and Bean Soup -- Slow-Cooker

*1 lb lean (at least 80%) ground beef
*1 package (1 oz) Old El Paso™ taco seasoning mix
*1 can (16 oz) pinto beans, drained, rinsed
*1 can (16 oz) red beans, drained, rinsed
*1 can (15 oz) crushed tomatoes, undrained
*2 cans (4.5 oz each) Old El Paso™ chopped green chiles
*1 cup Old El Paso™ Thick ‘n Chunky salsa
*1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
*1 1/2 cups Green Giant™ Steamers™ Niblets® frozen corn
*3/4 cup diced yellow onion
*1 teaspoon dried minced garlic
*1/2 teaspoon salt
*1/2 teaspoon pepper
*Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado), if desired

1. – In a 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.

2. – Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings.

3. – Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings.

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