Taco soup cooked all day in the crockpot 
This is a recipe I prep on the weekend, freeze in a crockpot liner then it’s ready to drop into the crockpot on a weekday. You can add rice at the time of serving but to keep it Paleo, top the soup with fresh avocado, cilantro & pico de gallo. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: HTTPS://bchrbox.co/Sundaymealprep I know you’ll just love it!
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
You’ll need a plastic disposable crockpot liner or sturdy 1gallon zip lock, a bowl just slightly smaller than your crockpot, large pan for browning beef, cutting board & a sharp knife
Ingredients:
- 2 lbs. lean ground beef
- 1 med. zucchini
- 1 red onion
- 2 bell peppers (I like the yellow ones!)
- 1-2 carrots
- 3 ripe tomatoes OR 1 can diced tomato (15 oz.)
- Jalapeño
- 2 garlic cloves
- 1 8 oz. can tomato sauce
- Fresh cilantro
- Seasonings: 3 tbs. chili powder, 2 tbs. ground cumin, 1 tsp paprika, sea salt, black pepper
- 4 c beef broth or beef bone broth
On the day you cook & eat the soup you’ll want some fresh cilantro & avocado. For dinner time I also add rice.
This will make 4-6 servings
