Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. extra lean ground beef (93% lean or or leaner)1 onion, chopped4-5 cloves garlic, minced1 1.25-oz. packet taco seasoning (about 1/4 c.)3 c. water, divided2 28-oz. cans diced tomatoes1 15-oz. can tomato sauce2 15-oz. cans kidney beans, rinsed and drained1 can corn, drained or 2 cups fresh or frozenToppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc. (not included in nutritional info)
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.
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.
Nutritional Info 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
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