Alamo Beef and Bean Soup

Fall weather is a bit cooler and winter will be here soon. I love a good hearty soup when the weather gets like this and i especially like ones with a bit of meat in them Here is a great one that I found on the Tablespoon website.

1 lb lean (at least 80%) ground beef


1 package (1 oz) Old El Paso® taco seasoning mix

1 can (16 oz) pinto beans, drained, rinsed

1 can (16 oz) red beans, drained, rinsed

1 can (15 oz) crushed tomatoes, undrained

2 cans (4.5 oz each) Old El Paso® chopped green chiles

1 cup Old El Paso® Thick ‘n Chunky salsa

1 1/2 cups Progresso® chicken broth (from 32-oz carton)

1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

3/4 cup diced yellow onion

1 teaspoon dried minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

Toppings (tortilla chips, sour cream, Cheddar cheese, chopped avocado), if desired

In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place beef and remaining ingredients except toppings. Cover; cook on Low heat setting 7 to 9 hours. Garnish each serving with toppings