Ingredients

The following ingredients have 16 Servings
  • 1 lb ground beef (I use 80/20)
  • 1 large yellow onion, diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1/2 cup reduced sodium beef broth
  • 2 Tbsp cornstarch
  • 3 Tbsp homemade taco seasoning
  • 2 (10oz each) cans diced tomatoes and green chiles, about half the liquid drained (I use the mild variety)
  • 1-2 cups shredded Mexican blend cheese
  • sliced black olives
  • diced tomatoes
  • minced fresh cilantro

Instruction

  • Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil.  Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned.  Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft.  Drain grease.
  • To a 3-4 quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning, and diced tomatoes with green chiles.  Stir to combine well.
  • Cover and cook on HIGH for 3 hours, or LOW for about 5 hours.  Remove lid, add half the shredded cheese, give it a stir, top with remaining cheese.  Cover and cook on LOW for 10 minutes, or until cheese is melted on top.
  • Sprinkle with garnishes and serve with tortilla chips!