Preparation Time:
- 30 min
Ingredients:
- 500g of ground beef
- 1 can (400g) of black beans, drained and rinsed
- 1 can (400g) of kidney beans, drained and rinsed
- 1 can (400g) of corn, drained
- 1 can (400g) of diced tomatoes
- 1 packet (30g) of taco seasoning
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of beef broth
- Salt and pepper to taste
- 1 cup of shredded cheese for serving
- Sour cream for serving
Kitchen Tools Needed:
- Slow Cooker
- Chopping Knife
- Cutting Board
- Measuring Cups
- Stirring Spoon
Instructions:
- In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
- Transfer the cooked beef to the slow cooker. Add the chopped onion and minced garlic; stir to combine.
- Pour in the black beans, kidney beans, corn, diced tomatoes, beef broth, and taco seasoning. Stir well to mix all ingredients.
- Season with salt and pepper to taste.
- Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until everything is heated through and flavors are blended.
- Once done, serve hot in bowls topped with shredded cheese and a dollop of sour cream.
Macros:
- Total Calories: 620kcal
- Carbs: 45g
- Proteins: 50g
- Fats: 25g
Tags:
Lunch