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

Source: Better Homes and Gardens


Recipe Summary test

25 mins
6 hrs
6 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 3 1/2 hours.

  • 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.

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.

Nutrition Facts

368 calories; fat 16g; cholesterol 54mg; saturated fat 6g; carbohydrates 36g; mono fat 7g; poly fat 1g; insoluble fiber 7g; protein 23g; vitamin a 340.1IU; vitamin c 22.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.5mg; vitamin b6 0.5mg; folate 16.1mcg; vitamin b12 1.6mcg; sodium 1150mg; potassium 785mg; calcium 80.8mg; iron 3.6mg.