Taco Soup
- Number of Servings: 12
Ingredients
2 lbs. ground beef2 cups diced onions2 (15 1/2 oz.) cans pinto beans1(15 1/2 oz.) pink kidney beans1 (15 1/4 oz.) can whole kernel corn, drained1 (14 1/2 oz.) can Mexican-style stewed tomatoes1 (14 1/2 oz.) can diced tomatoes1 (14 1/2 oz.) tomatoes with chiles1 (1 1/4 oz..) package taco seasoning mix1 (1 oz.) package ranch salad dressing mixCorn Chips for servingSour Cream for garnishChopped Green Onions for garnish
Brown the ground beef and onions in a large skillet, drain excess fat, then transfer the browned beef and onions to a lg. slow cooker or stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix and cook in a slow cooker on low for 6 to 8 houwrs or simmer over low heat for about 1 hour in a pot on th3 stove. To serve place a few corn chips in each bowl and ladle sourp over them. Top with sour cream, cheese, and green onions.Serves 12 portions.
Number of Servings: 12
Recipe submitted by SparkPeople user GMCNEIL.
Number of Servings: 12
Recipe submitted by SparkPeople user GMCNEIL.
Nutritional Info Amount Per Serving
- Calories: 212.6
- Total Fat: 15.7 g
- Cholesterol: 56.7 mg
- Sodium: 133.4 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.5 g
- Protein: 13.8 g
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