Slow-Cooker Taco soup!

Preparation time: 10 minutes                           
Total time: 3-6 hours                           
Yield: 6 cups

Ingredients:

• 1 lb ground beef                     
• 1-10 oz can red enchilada sauce
• 1-14 oz can black beans rinsed and drained                 
• 1-14 oz can corn, drained
• 1-4 or 7 oz can diced green chiles                                 
• 1-14 oz can diced tomatoes, undrained
• 1-14 oz can beef broth                                               
• 1 Tbsp minced garlic      
• 1 tsp salt                                                                               
• Optional toppings: cilantro, tortilla strips, sour cream, shredded cheese, avocado

Directions:

1. Cook ground beef in a skillet until browned and crumbly. Drain fat.
2. Add all the ingredients to the slow cooker and stir to combine.
3. Cook on high for 3-4 hours, or low for 5-6 hours.
4. Serve hot with toppings, if desired.

*Adapted from recipe, “Slow Cooker Chicken Enchilada Soup,” found at lmld.org