I made Taco Salad for the Meat Eaters and made this warming Taco Soup with the leftover Taco Beef mixture. It was ridiculously easy to make too! Throw everything in the slow cooker, put the lid on and walk away for 6 – 8 hours! Done deal! I wish making dinner could be this easy every night of the week!
This was very different from the Taco Soup that I normally make loaded with Kidney Beans, Black Beans and Corn Kernels.

450g  Taco Beef
1 each, diced: Green, Red, Yellow Pepper
1 796 ml  can Diced Tomatoes
1.1 litre (1 1/2 of the 796 ml tin) of Water
2 Mc Cormicks Beef Bouillon Cubes
1 teaspoon Chili Flakes
1 teaspoon ground Cumin
1 teaspoon Salt
Pepper, to taste

Toppings:
Cheddar Cheese, shredded
Sliced Black Olives
Sour Cream or Plain Greek Yogurt
Jalepenos, chopped

Combine all the ingredients in the Slow Cooker put the lid on.
Turn on LOW heat for 6 – 8 hours.

Top with toppings of your choice and serve with a Cheddar Cheese and Olive MIM.