slow-cooker-taco-stew
- 1 lb ground beef
- 1 t onion powder
- 1 tsp minced garlic
- 1 Tbsp Chili powder
- 1 tsp cumin (OR leave out the chili powder and cumin, and used 1 Tbsp of taco seasoning)
- 4 oz cream cheese (room temp and cut into little chunks)
- 14oz canned diced tomatoes
- 1 small can green chilies
- 2 c beef broth
- 8 oz uncooked pasta (smaller type pasta)
- Gamishes avocado, shredded cheddar, black olives, sour cream
How to Make It
- In a pan, brown the beef. While browning, add the onion powder, garlic, chili, cumin and salt and pepper.
- Transfer beef mixture to the slow cooker bowl
- Add the beef broth, cream cheese, green chilies and canned tomatoes. Cook on low for 4-5 hours, high for 2 – 3.
- In the last half hour of cooking, cook the pasta stovetop, drain, and then add to the soup.
- On serving, garnish with any of the listed ingredients you wish.
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