Celiac.com 10/26/2024 – It’s early fall, and with shorter days, and cool weather, slow-cooker recipes are coming back to the table. This Gluten-Free Slow-Cooker Taco Soup is the perfect comforting dish to ease into the season. Packed with hearty beef, chili beans, tomatoes, corn, and bold flavors, it’s a simple, one-pot meal that requires minimal effort, but delivers maximum taste. It will take your standard weeknight meal to the next level.
Ingredients:
Ground beef: The hearty base, though sausage, shredded chicken, pork, or ground turkey can be used.
Large onion: For aromatic depth.
Gluten-Free Taco seasoning: Adds warmth with cumin, chili powder, garlic powder, and oregano. (LINK – These brands of taco seasoning are gluten-free)
Canned chili beans: Adds mild chili flavor and a velvety texture.
Canned tomatoes, garlic, and onions: For acidity and sweetness.
Canned stewed tomatoes: For a rich, saucy texture.
Canned kidney and pinto beans: Adds heartiness and creaminess.
Canned whole kernel corn: For sweetness and color.
Dry ranch seasoning mix: Brings a tangy, creamy twist. (LINK)
Garnishes: Sour cream, salsa, tortilla chips, corn chips, shredded cheese, sliced avocado, and cilantro.
Directions:
Cook the Beef: In a large skillet, brown the ground beef and drain excess fat. Add onions and cook until translucent. Stir in one packet of gluten-free taco seasoning.
Slow-Cook: Transfer the beef mixture to the slow-cooker. Add the remaining ingredients, stir, and cook on HIGH for 4 hours or LOW for 6 hours, stirring occasionally.
Serve: Ladle the soup into bowls and garnish with sour cream, salsa, tortilla chips, shredded cheese, avocado, and cilantro.
Enjoy a warm, satisfying meal that’s perfect for the busy fall season!
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