Slow Cooked Taco Chili (Salad)
This Slow Cooker Taco Chili Salad is hearty, filling, and perfect for lunch or dinner!
Ingredients
- 2 lbs 95% lean ground beef
- 1 large onion, diced
- 1 (14.5 oz) can of fire-roasted diced tomatoes
- 1 (10 oz) can of Rotel diced tomatoes and green chiles
- 2 (15 oz) cans of black beans, drained and rinsed (do not drain if you want it soupier)
- 1 (16 oz) can of pinto beans, drained and rinsed (do not drain if you want it soupier)
- 1 (15 ¼ oz) can of whole kernel corn, drained
- 2 (4 ½ oz) cans of diced green chiles
- 1 (1 oz) envelope reduced sodium taco seasoning
- 1 (1 oz) envelope Ranch dry salad dressing/seasoning mix
- 1 ½ cups 2% shredded cheddar cheese
Instructions
- Bring a large sauté pan or skillet to medium heat. Add chopped onions and sauté until cooked. Add ground beef and cook until meat is browned. Drain meat.
- Transfer the meat & onions into your slow cooker. Add the tomatoes, Rotel, black beans, pinto beans, corn and chiles and stir until combined. Add the taco and ranch seasonings and stir in until thoroughly mixed. Cook on low for 6-8 hours. Top each serving with 2 tablespoons of shredded cheddar and serve.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
282 calories, 28 g carbs, 3 g sugars, 8 g fat, 3 g saturated fat, 27 g protein, 7 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com) Source: Ezra Pound Cake
7 per serving (P+ calculated using the recipe builder on weightwatchers.com) Source: Ezra Pound Cake