Cheesy Beef and Bean Soup

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1 lb lean (at least 80%) ground beef

1 package 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 Old El Paso™ chopped green chiles

1 cup Old El Paso™ Thick ‘n Chunky salsa

1 1/2 cups Progresso™ chicken broth

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


1. In 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.

Bon Appetit!

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