Slow Cooked Taco Chili Salad
Ingredients
-
2
lbs
95% lean ground beef
-
1
large
onion, diced
-
1
14.5 oz can
fire-roasted diced tomatoes
-
1
10 oz can
Rotel diced tomatoes and green chiles
-
2
15 oz cans
black beans, drained and rinsed
-
1
16 oz can
pinto beans, drained and rinsed
-
1
15 ¼ oz can
whole kernel corn, drained
-
2
4 ½ oz cans
diced green chiles
-
1
1 oz envelope
reduced sodium taco seasoning
-
1
1 oz envelope
Ranch dry salad dressing/seasoning mix
-
1 ½
cups
2% shredded cheddar cheese
Instructions
- 1. Sauté the diced onions in a large pan until cooked.
- 2. Add the ground beef and cook until browned, then drain the meat.
- 3. Transfer the meat and onions to a slow cooker.
- 4. Add the diced tomatoes, Rotel, black beans, pinto beans, corn, and green chiles to the slow cooker and stir to combine.
- 5. Stir in the taco seasoning and ranch dressing mix until well mixed.
- 6. Cook on low for 6 to 8 hours.
- 7. Top each serving with 2 tablespoons of shredded cheddar cheese before serving.
Nutrition Facts (estimated)
Servings
12
Calories
282
Total fat
8g
Total carbohydrates
28g
Total protein
27g
Sodium
20mg
Cholesterol
20mg
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