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Slow-Cooker Beef Taco Nacho Chili in a white bowl
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Slow-Cooker Beef Nacho Taco Chili

Slow-Cooker Beef Nacho Taco Chili is an easy crock pot recipe with taco seasoning, cheese and topped with crunchy chips for the ultimate nacho flavor.
Course dinner, lunch
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5
Calories 386kcal
Author Brandi Crawford

Ingredients

  • 1 pound ground beef
  • 1 can Campbell's Fiesta Nacho Soup
  • ½ red onion chopped
  • 3 garlic cloves chopped
  • 3 green onions chopped
  • 2 tablespoons cilantro
  • ½ - 1 jalapeno chopped
  • 1 cup whole kernel corn frozen
  • 1 15 oz can reduced-sodium black beans
  • 1 15 oz can Rotel
  • 1 cup reduced-fat cheddar cheese shredded
  • 1 teaspoon red pepper flakes
  • 1 ½ teaspoons chili powder
  • salt and pepper to taste

Instructions

  • Heat a skillet over medium-high heat.
  • Add the garlic and onions. Cook until fragrant.
  • Add the ground beef and half of the servings of onions and garlic.
  • Season the ground beef with salt and pepper. Break the beef into smaller chunks.
  • Cook until the beef is no longer pink.
  • Add all of the ingredients (except for the shredded cheese, cilantro and green onions) to the slow cooker.
  • Cook on low for 8 hours or high for 4 hours.
  • Add the shredded cheese to the slow cooker.
  • Cook for an additional 30 minutes on low, or 10-15 minutes on high.
  • Serve!

Notes

Toppings: non-fat, plain Greek yogurt, crushed quinoa chips

Nutrition

Calories: 386kcal