Beef Enchilada Soup
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4 HRS 20 MINS
Time to Cook
Step 1Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
Nutrition information per serving: 536 Calories; 122.4 Calories from fat; 13.6g Total Fat (0 g Saturated Fat; 4.6 g Monounsaturated Fat;) 84 mg Cholesterol; 2131 mg Sodium; 63 g Total Carbohydrate; 9.1 g Dietary Fiber; 39 g Protein; 7.5 mg Iron; 10.7 mg NE Niacin; 0.7 mg Vitamin B6; 2.8 mcg Vitamin B12; 7.6 mg Zinc; 33 mcg Selenium; 132.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Filed Under:MexicanSoups, Stews & Chili