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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 8.6 g
  • Cholesterol: 31.3 mg
  • Sodium: 839.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 16.7 g

View full nutritional breakdown of Taco Soup calories by ingredient
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Taco Soup

Submitted by: BEAKIEBEAN


Number of Servings: 10

Ingredients

    1 lb. extra lean ground beef (93% lean or or leaner)
    1 onion, chopped
    4-5 cloves garlic, minced
    1 1.25-oz. packet taco seasoning (about 1/4 c.)
    3 c. water, divided
    2 28-oz. cans diced tomatoes
    1 15-oz. can tomato sauce
    2 15-oz. cans kidney beans, rinsed and drained
    1 can corn, drained or 2 cups fresh or frozen

    Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc. (not included in nutritional info)

Directions

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Freezer Instructions: The leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

Serving Size: Makes 10 (12 oz) servings

Number of Servings: 10

Recipe submitted by SparkPeople user BEAKIEBEAN.






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