Zesty Beef Medley

Leftovers from this hearty ground beef and bean fiesta create a satisfying bowl of Southwestern-style soup for another meal.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 6 hrs to 8 hrs (low) or 3 to 3 1/2 hours (high)

Zesty Beef Medley

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Directions

  1. Cook ground beef in an extra-large skillet until beef is brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans.
  2. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. Cover and refrigerate half of the beef mixture for up to 24 hours; use in Southwest Fiesta Soup. Divide salad greens among 6 salad bowls or plates. Top with remaining beef mixture. Sprinkle with chips, if desired, green onions, and tomato. Makes 6 servings.

From the Test Kitchen

Southwest Fiesta Soup:

Place chilled beef mixture into a large saucepan. Stir in two 14-ounce cans reduced-sodium chicken broth; one 14-1/2-ounce can golden hominy, rinsed and drained; and 1-1/2 cups frozen loose-pack diced hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls to serve; top with dairy sour cream, snipped fresh cilantro, and chopped bottled roasted red sweet peppers, if desired. Makes 6 servings.

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Nutrition Facts (Zesty Beef Medley)

  • Per serving:
  • 368 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 54 mg chol. ,
  • 1150 mg sodium ,
  • 36 g carb. ,
  • 7 g fiber ,
  • 23 g pro.
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