BEEF ENCHILADA SOUP

Conceived by rancher and blogger, Debbie Lyons-Blythe, this recipe is expertly tested while staying true to those homespun flavors.

INGREDIENTS:

2 pounds Ground Beef (93% lean or leaner)
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 can (19 ounces) mild enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) sweet corn, drained
1 can (4 ounces) diced green chilies
2 packets (1 ounce each) taco seasoning mix
8 sliced flour tortillas (1/4-inch strips)

Garnishes:

Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

COOKING:

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Transfer beef into 4-1/2 to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on HIGH 2 hours or LOW 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.

SAFE HANDLING TIPS:

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
Refrigerate food promptly.

NUTRITION:

Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 536 Calories; 122.4 Calories from fat; 13.6g Total Fat (0 g Saturated Fat; 4.6 g Monounsaturated Fat;) 84 mg Cholesterol; 2131 mg Sodium; 63 g Total Carbohydrate; 9.1 g Dietary Fiber; 39 g Protein; 7.5 mg Iron; 10.7 mg NE Niacin; 0.7 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7.6 mg Zinc; 33 mcg Selenium; 132.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.