Medically reviewed by
Dr. Rosmy Barrios, MD
Dr. Rosmy Barrios, MD
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
Updated
2018-06-27T11:49:04-04:00Sheree|
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Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Sheree
Sheree McDonald is an expert in the keto diet industry and a low carb foodie. Sheree loves writing content that educates and inspires people to live their most informed keto lifestyle. She lives with her family in the Western US where she spends her time exploring the outdoors, trying new recipes, and raising backyard chickens.
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Taco Soup Crockpot Recipe
Votes: 15 Rate this recipe! | Print Recipe |
Macros per serving:
• 505 Calories
• 31.5g of Fat
• 43.5g of Protein
• 8.5g of Net Carbs
- CourseDinner
| Serves |
| 8 |
| Prep Time |
| 10 minutes |
| Cook Time |
| 2 hours |
|
|
|
| Taco Soup Crockpot Recipe
Macros per serving:
|
| Servings: |
Ingredients
- 2 pounds 80% lean ground beef
- 2 8-ounce packages cream cheese cubed
- 2 cups diced tomatoes
- 3 tablespoons taco seasoning
- 4 cups chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
Brown the ground beef in a large saucepan until cooked through then drain the fat and add the meat to the slow cooker.
Sprinkle in the chopped cream cheese along with the diced tomatoes and taco seasoning.
Pour in the chicken broth then cover and cook on low heat for 4 hours or on high for 2 hours.
Stir everything together then adjust seasoning with salt and pepper to taste.
Spoon into bowls and serve with shredded cheese and sour cream.
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