1 cup tomato juice
1, Heat a skillet over medium-high heat; cook and stir beef until crumbly and no longer pink
2. Drain cooked beef
3. Transfer beef to a 6-qt slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix
4. Add all the other ingredients
5. Cook on low until the veggies are completely tender, about 5 hrs
Total calories: 1,713
Notes:
1. Since we have one of the "newer" model slow cookers which cooks hotter than the older ones, we only cooked this for just over three hours on low. The veggies still had a bit of crunch, but we prefer it that way!
2. The only tomatoes and green chiles we could find were 10 oz cans, so we used 1 1/2 cans. I don't know what would happen if we used 2 10-oz cans--it might be better, especially if you want a little bite to this preparation
3. I listed the calorie count above. For those who are cardio aware, the sodium count is likely very high, partly due to the packets of seasoning used. It certainly tasted salty! You may or may not like this. We did use 90% lean ground beef, so the saturated fat grams are likely low
Previous: 2/18/2018--Slow Cooker Pizza Casserole
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last updated november 19, 2021