• 4 Ratings

Take spicy beef from tacos to posole in these Mexican-inspired recipes.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In an extra-large skillet, cook ground beef until brown. Drain off fat. Place beef in a 5- or 6-quart slow cooker. Stir in onions, sweet peppers, salsa, and black beans.

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

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  • Reserve and store* half of the beef mixture; use in Easy Posole (see recipe below). Spoon remaining beef mixture into taco shells. Sprinkle with green onions, chopped tomato, and shredded lettuce, if desired. Makes 6 servings.

*

Place reserved beef mixture in an airtight container; seal. Chill for up to 3 days.

Easy Posole:

In a large saucepan, combine reserved beef mixture, two 14-ounce cans reduced-sodium chicken broth; 14.5-ounce can golden hominy, rinsed and drained; and 1 1/2 cups frozen loose-pack hash brown potatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Ladle soup into bowls. If desired, top with dairy sour cream, snipped fresh cilantro, and chopped canned roasted red sweet peppers. Makes 6 servings.

Nutrition Facts per serving of Easy Posole:

230 cal., 6 g total fat (3 g sat. fat), 68 mg chol., 856 mg sodium, 33 g carb., 6 g dietary fiber, 11 g protein.

Nutrition Facts

368 calories; 16 g total fat; 6 g saturated fat; 54 mg cholesterol; 1149 mg sodium. 23 g carbohydrates; 2 g fiber; 32 g protein;

Reviews

4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0