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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 165.9
  • Total Fat: 4.1 g
  • Cholesterol: 32.5 mg
  • Sodium: 475.3 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 16.8 g

View full nutritional breakdown of Beth's Taco Soup calories by ingredient
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Beth's Taco Soup

Submitted by: ELIZABETHKFOX

Introduction

This recipe is an adaptation of Paula Deen's taco soup, and is recorded for its nutrition information. This recipe is an adaptation of Paula Deen's taco soup, and is recorded for its nutrition information.
Number of Servings: 16

Ingredients

    93% Lean Ground Beef, 2 lbs
    diced onion, 2 cups
    Great Value Pinto Beans, 1 can
    Great Value Light Red Kidney Beans, 1 can
    Great Value Black Beans, 1 can
    Great Value Sliced Stewed Tomatoes, 1 can
    Great Value Diced Tomatoes, 1 can
    Great Value Diced Tomatoes with Chiles, I can
    Great Value Chopped Green Chiles, 1 (7 oz) can
    Great Value Corn, 1 can
    McCormick Taco seasoning, 1 packet
    Hidden Valley Ranch Dressing Mix, 1 packet (trust me!)

    Baked Tostitos, to line the bottom of the bowl with ( not included in nutrition info)
    Kraft 2% milk Shredded Cheddar, for garnish ( not included in nutrition info)
    Great Value Light Sour Cream, for garnish (not included in nutrition info)
    Jalapenos

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Number of Servings: 16

Recipe submitted by SparkPeople user ELIZABETHKFOX.






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