Ingredients
Scale
- 2 lbs Lean Ground Turkey or Lean Ground Beef (93% lean recommended)
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1 can (15 oz) Pinto Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 2 cans (10 oz each) Diced Tomatoes with Green Chilies (like Rotel)
- 2 packets Low-Sodium Taco Seasoning
- 1 cup Beef or Chicken Broth
- Optional toppings: Shredded cheese, Greek yogurt (as a sour cream sub), cilantro, lime wedges
Instructions
- Place the raw lean ground protein at the very bottom of your 6-quart or larger slow cooker. Break it up slightly with a wooden spoon so it lays in an even layer. Pour the drained black beans, pinto beans, and corn directly over the meat. Add the diced tomatoes with green chilies (do not drain the tomatoes, as the juice provides essential moisture) and sprinkle the taco seasoning packets evenly over the top. Finally, pour in the broth.
- Cover the crockpot with a tight-fitting lid. Set the temperature to “Low” and cook for 7 to 8 hours. If you are in a hurry, you can cook it on “High” for 4 hours. Cooking on low is preferred as it allows the spices to penetrate the meat thoroughly and keeps the protein tender. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Once the timer is up, use a sturdy spoon or a meat masher to break the ground meat apart into small crumbles. Stir the entire mixture thoroughly so the beans, corn, and tomatoes are evenly distributed through the seasoned meat. If the mixture is too liquid for your liking, let it sit uncovered on the “Warm” setting for 15 minutes. Serve hot in bowls or shells with your favorite toppings.
- Cook Time: 8 hours 5 minutes