This recipe serves four.
1 pound of ground beef
1 onion, chopped
2 Russet potatoes, peeled and chopped into bite-sized pieces
2 cups of chicken stock
1 (1 oz) package of taco seasoning
2 (4 oz) cans of chopped green chiles
Shredded cheddar to garnish, optional
Extra Virgin Olive Oil (EVOO)
salt and pepper
In a large skillet over medium-high heat, brown your ground beef in a drizzle of EVOO. Once it’s browned and crumbly, transfer beef to your slow cooker.
Layer in your beef, onion and potatoes. Next, pour your stock down on top. Stir in your taco seasoning and both cans of chopped green chiles.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. When you’re ready to serve, ladle soup into bowls and garnish with shredded cheddar.
A simple supper for your sweet family.