Spicy Taco Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.2
- Total Fat: 10.6 g
- Cholesterol: 33.7 mg
- Sodium: 821.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.6 g
- Protein: 9.8 g
View full nutritional breakdown of Spicy Taco Soup calories by ingredient
Introduction
South of the border taste South of the border tasteNumber of Servings: 12
Ingredients
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1 large onion, chopped
1 tbs extra light olive oil
1 1/2 lbs lean ground beef
1 cup frozen corn
1 small can black olives sliced
2 cans rotel tomatoes with green chilies
1 can pinto beans
2 packs taco seasoning
2 1/2 cups of water
1 pack dry ranch dressing(optional)
Directions
Place olive oil and onions in large pot and cook on medium until onions are tender. Place ground beef in and cook until it is browned thoroughly. Strain meat mixture after cooking to remove grease (to remove extra fat from it, run under hot water). Place meat mixture back in pot and add corn, olives tomatoes, water, taco seasoning (do not drain the beans). Let simmer for 25 minutes.
You can garnish with a little grated cheese or fat free sour cream. For Extra Flavor add a dry pack of ranch dressing.
Number of Servings: 12
Recipe submitted by SparkPeople user GOTTAGEAUX.
You can garnish with a little grated cheese or fat free sour cream. For Extra Flavor add a dry pack of ranch dressing.
Number of Servings: 12
Recipe submitted by SparkPeople user GOTTAGEAUX.
Member Ratings For This Recipe
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IRISH_GIRL13
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STALEAN
I've been making this soup/chili since 2001. I switched up a 40-30-30 recipe. I make my own taco seasoning to reduce the sodium, no ranch dressing (nothing packaged) or olives, black beans, minced garlic, LS chicken stock (depends on meat) instead of water, celery & fire-roasted tomatoes + Rotel. - 5/9/13
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SCRAPCHICK1
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READY2LOSETHIS
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LUVMYBOYS32