Slow-Cooker Cowboy Soup with Cornbread Croutons

6 slices bacon, chopped
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
2 cans (15 oz each) pinto beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup Cascadian Farm™ frozen organic sweet corn
1 can (4.5 oz) Old El Paso™ chopped green chiles
3 cups Progresso™ beef flavored broth (from 32-oz carton)

3 cups cubed cornbread (homemade or store-bought)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

  • 1 Spray 5-quart slow cooker with cooking spray.
    2 Heat 12-inch skillet over medium-high heat. Add bacon; cook about 4 minutes or until bacon begins to brown. Add beef; cook about 5 minutes or until no longer pink, breaking up with back of spoon. Use slotted spoon to transfer beef and bacon to slow cooker.
    3 Pour all except 1 tablespoon fat from skillet; decrease heat to medium. Add onion; cook about 5 minutes or until softened. Add garlic, taco seasoning mix, cumin, red pepper, salt and pepper; cook 1 minute. Transfer to slow cooker. Add potatoes, beans, tomatoes, frozen corn, green chiles and broth to slow cooker. Cover; cook on Low heat setting 5 to 7 hours or until potatoes are tender.
    4 Meanwhile, heat oven to 400°F.
    5 Place cornbread cubes on ungreased rimmed baking sheet. Season with salt and pepper; drizzle with olive oil. Toss gently to coat.
    6 Bake 10 to 15 minutes or until edges are deep brown, turning over once during baking. Serve with soup.

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