Crock Pot Beef Taco Soup

Looking forward to trying this!

INGREDIENTS:

  • 2 lbs 95 to 97% lean ground beef (4 Leaner)
  • 5 ounces reduced fat cream cheese (5 Healthy Fats)
  • 3/4 cup low fat plain Greek yogurt (1/2 Leaner)
  • 2 (10 ounce) cans Rotel (5 Greens)
  • 1 tbsp low sodium taco seasoning (6 Condiments)
  • 2 tsp Hidden Valley ranch seasoning mix (4 Condiments)
  • 4 cups low sodium chicken broth (4 Condiments)
  • 5 tbsp fresh cilantro, chopped (1/3 Condiment)
  • 1/2 cup reduced fat cheddar cheese, shredded (1/2 Lean)

DIRECTIONS:

  1. Brown ground beef until fully cooked.
  2. While meat is cooking, place cream cheese, Rotel tomatoes, taco seasoning and ranch seasoning in the slow cooker.
  3. Drain grease from meat and put the meat in the slow cooker.
  4. Stir to combine meat with cream cheese and Rotel.
  5. Pour chicken broth over meat mixture.
  6. Cook on LOW for 4 hours or on HIGH for 2 hours.
  7. Before serving, stir in Greek yogurt.
  8. Divide portions into 5 servings (about 2 generous cups per serving).
  9. Add cheddar cheese (almost 2 tbsp per bowl) and garnish with cilantro (1 tbsp per bowl), if desired.

YIELDS: 5 Servings

PER SERVING: 1 Leaner, 1 Green, 3 Condiments and 1 Healthy Fat per serving

NOTE: Add 2 more Greens to complete your Lean and Green meal

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