Lunch: Slow-Cooker Cheesy Beef and Bean Soup

Come home to a hearty beef and bean soup and bake up some Pillsbury® artisan dinner rolls to serve with it!

Ingredients

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 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

Instructions

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.

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