Slow-Cooker Beef Taco Nacho Chili
Ingredients
-
1
pound
ground beef
-
1
can
Campbell's Fiesta Nacho Soup
-
½
unit
red onion, chopped
-
3
cloves
garlic, chopped
-
3
unit
green onions, chopped
-
2
tablespoons
cilantro
-
½ - 1
unit
jalapeno, chopped
-
1
cup
whole kernel corn, frozen
-
1
15 oz can
reduced-sodium black beans
-
1
15 oz can
Rotel
-
1
cup
reduced-fat cheddar cheese, shredded
-
1
teaspoon
red pepper flakes
-
1 ½
teaspoons
chili powder
-
to taste
salt and pepper
Instructions
- Heat a skillet over medium-high heat and add garlic and onions, cooking until fragrant.
- Add ground beef and half of the onions and garlic, season with salt and pepper, and cook until the beef is browned.
- Transfer all ingredients except for the shredded cheese, cilantro, and green onions to the slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Add shredded cheese to the slow cooker and cook for an additional 30 minutes on low, or 10-15 minutes on high.
- Serve the chili with toppings like Greek yogurt or crushed quinoa chips.
Nutrition Facts (estimated)
Servings
5
Calories
386
Total fat
15g
Total carbohydrates
28g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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