Beef Enchilada Soup

• 4 hrs 20 min
• 8 SERVINGS
• 540 Cal
• 39 g Protein

Ingredients:

• 2 pounds Ground Beef (93% lean or leaner)
• 1/4 cup Taco Seasoning Mix or 2 packets (1 ounce each) taco seasoning mix
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (28 ounces) crushed tomatoes
• 1 can (19 ounces) mild enchilada sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) sweet corn, drained
• 1 can (4 ounces) diced green chilies
• 8 sliced flour tortillas (1/4-inch strips)

• Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

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Cooking:

1. Heat 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.
Cook's 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.
2. Transfer 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. Top soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

Alternate Cooking Method:

1. This recipe can be made in 5-quart stockpot on the stovetop. Heat stockpot over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles, stirring occasionally. Add all other ingredients. Reduce heat to simmer; cook 20 to 25 minutes, stirring occasionally. Top with tortilla strips; sprinkle with cheese, avocado, sour cream and taco seasoning, as desired.