Low-Carb Taco Soup
Low-Carb Taco Soup - thus good! I needed to lick the bowl!! If you are not doing low-carb, be happy to feature corn and black beans. boeuf, taco seasoning, Ranch dressing combine, diced tomatoes and inexperienced chilies, cheese, Velveeta, beef broth. simply dump each within the cooker and dinner is completed. will freeze leftovers for a fast meal later. This soup is seriously delicious!!
To keep the carbs down, seek for carb-free Taco Seasoning. I like Mrs. Dash Southwest jalapeno seasoning. Bonus that it does not have any accessorial metal either!!!
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| Low-Carb Taco Soup |
If you are not looking your carbs, be happy to feature a will of drained corn and black beans. We've eaten this with and while not the corn/beans and it's equally delicious. be happy to chop the calories down with some cream cheese and ground turkey. each little helps!!!
Top the soup along with your favorite toppings. we tend to like cream, cheese and jalapeños. I additionally found a bath of completely dip Acocado Verde Dip that's super low in carbs that works nice on high of this soup.
INGREDIENTS:
- 2 lb ground beef, cooked
- 1 (8-oz) package cream cheese
- 1 (8-oz) package Velveeta cheese, cubes
- 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
- 3 Tbsp taco or southwestern seasoning
- 2 (10-oz) cans Rotel diced tomatoes and green chiles
- 4 cups beef broth
INSTRUCTIONS:
- Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
- Serve with cheese, cilantro and sour cream, if desired.