Calories
181.5 kcal
Protein
71.5 g
Fat
82.8 g
Carbohydrates
26.1 g
In a pan pre-greased with olive oil, fry the minced beef until it's brown, or for 10 minutes. Add the ranch sauce to the meat, stir and cook for another 2 minutes. When it's done, put the meat into the slow cooker.
Add the rest of the ingredients (Drain the water from the canned ingredients beforehand). Crush the canned tomatoes before adding them to the slow cooker. Take the frozen vegetables out of the refrigerator beforehand and let them defrost (you can put the bag with them in a container with cold water, so they defrost faster). Chop large pieces of vegetables and add them to the slow cooker.
Set the mode "Stewing" and leave it for 3 hours. When it is done! Pour the soup into bowls ans serve the with crispy flatbread.
Grate some cheddar cheese into the bowl as a topping for extra deliciousness. Sprinkle some lemon or lime juice in the soup as an another addition of flavor.
For taco soup any beans are perfect, if you can not find on the shelves of the store red beans, you can safely use regular beans. In addition, if you have raw beans and corn, you can boil them in advance (about 1.5-2 hours for the beans and 30 minutes-an hour for the corn).
Сrispy flatbread can be bought at the store, or you can make them at home. To do this, use the Internet to find out how to properly prepare cornmeal dough, then roll out the dough with a rolling pin, cut out the shape of the chips with a knife or molds and bake in the oven.
Bon Appetit!
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