Chili-Taco Soup

Preparation info
  • Makes:

    8

    Servings
    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Frances L. Kruba Dundalk, MD

Ingredients

  • 2 lbs. lean stew meat
  • 2 15-oz. cans stewed tomatoes, Mexican or regular

Method

  1. Cut large pieces of stew meat in half and brown in large nonstick skillet.
  2. Combine all ingredients in slow cooker.
  3. Cover and cook on Low 5–7 hours.