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Charlene Patton's Slow Cooker Taco Bake
From the Kansas Soybean Commission 877-KS-Soybean www.kansassoybeans.org

Ingredients:
1 pound ground beef
½ cup chopped onion
1 pkg. (1.25 oz.) taco seasoning mix
1 cup hot water
1 can (15 oz.) black soybeans
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 can (4 oz.) mild chopped green chilies
1 pkg. (8 oz.) shell pasta
1 cup frozen corn
1 cup shredded Cheddar cheese



Directions:
Cook ground been and onion in skillet until beef is thoroughly cooked; drain and set aside. Add the taco seasoning and hot water to the slow cooker and stir to blend. Add to the slow cooker: black soybeans, diced tomatoes, tomato sauce, green chilies, pasta and ground beef mixture; gently stir. Cover and cook on low for 4 hours. Sprinkle Cheddar cheese over the top during the last 30 minutes of cooking. Serves 6 to 8



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