Average Rating: 0TOTAL TIME: Prep: 25 min. Cook: 7 hours
YIELD: 6 servings (2-1/4 quarts).Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2-1/2 cups water
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2-1/2 teaspoons beef bouillon granules
- 2 garlic cloves, minced
- 1 envelope taco seasoning
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons baking cocoa
- 1-1/2 teaspoons ground cumin
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon pepper
- Optional toppings: Sour cream, tortilla strips and sliced jalapenos
Instructions
- 1. Cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients.
- 2. Cover and cook on low for 7-9 hours or until heated through. Serve with toppings if desired.
Nutrition Facts
1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.