Slow Cooker Taco Soup

1 lb ground sirloin

1 c. chopped onions

1 16 oz can pinto beans, drained and rinsed

1 15 oz can kidney beans, drained and rinsed

1 c frozen corn kernels

8 oz. canned tomato sauce

2 c. water

2 14.5 oz. cans diced tomatoes

1 bell pepper, diced

1 stalk celery, diced

14 oz can diced green chilies

1 oz. packet taco seasoning mix

1 c. shredded cheddar cheese

1/2 c. light sour cream

In a medium skillet, cook the ground beef over medium heat until browned. Drain, and set aside. Place the ground meat, onion, pinto beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours. Ladle into individual serving bowls, and top each with 1/8 cup shredded cheese and a tablespoon of sour cream.

Serves 8.

Calories per serving: 360

Carbs per serving: 34g

Protein per serving: 23g

Food Exchanges:

1.5 Starches/Bread, 1.5 Vegetables, 2.5 Lean Meats, 1.5 Fats