McCall’s Super Swell Taco Soup!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Ingredients:o 2 lbs lean ground beef or ground turkeyo 4-5 ounces tomato sauceo 1 cup of watero 2 cans cream of chickeno 2 cans pinto beanso 1 can white kidney beanso 1 pack frozen corno 4 yellow squasho 2 tomatoeso 2 limeso 2 avocadoso 1 packet mild taco seasoning o ¼ cup of garlic powdero ¼ cup of Rancho Grated cheeseo Sour creamo Tortilla chips
1-In a Dutch oven sized pot, brown ground beef (or turkey) with garlic powder and lime juice.
2- Once browned, add cans of cream of chicken, cup of water, ranch, and tomato sauce.
3-Dice tomatoes and squash and add to soup. Stir for 5 min, then let sit for 5 min.
4-Add full pack of taco seasoning and stir well.
5- Drain and add cans of pinto beans.
6- Pour whole can of white kidney beans including juice.
7-add frozen corn.
8-let sit on stove covered for 10 min or till steamy hot. Serve. Top with tortilla chips, sour cream, grated cheese and avocado.
Serves 10-15 people. Enjoy.
Number of Servings: 15
Recipe submitted by SparkPeople user MCPARRISH.
2- Once browned, add cans of cream of chicken, cup of water, ranch, and tomato sauce.
3-Dice tomatoes and squash and add to soup. Stir for 5 min, then let sit for 5 min.
4-Add full pack of taco seasoning and stir well.
5- Drain and add cans of pinto beans.
6- Pour whole can of white kidney beans including juice.
7-add frozen corn.
8-let sit on stove covered for 10 min or till steamy hot. Serve. Top with tortilla chips, sour cream, grated cheese and avocado.
Serves 10-15 people. Enjoy.
Number of Servings: 15
Recipe submitted by SparkPeople user MCPARRISH.
Nutritional Info Amount Per Serving
- Calories: 512.8
- Total Fat: 26.8 g
- Cholesterol: 57.2 mg
- Sodium: 1,403.1 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 10.0 g
- Protein: 23.8 g
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