March 22, 2011

Taco Soup

A wonderful simple soup that everyone will enjoy!

Serves 6 People
2 cups per serving

1.3 lbs - Ground beef, 93% Lean Meat, 7 % Fat
1 can  - Bush's Best Reduced Sodium Dark Red Kidney Beans
1 can - Bush's Best Reduced Sodium Black Beans
1 can - Rotel (Original Diced Tomatoes & Green Chilies)
1 can - Del Monte - Fresh Cut Whole Kernel Corn
1 pkg - Mccormick - Hot Taco Seasoning Mix
6 cup - Water

Shredded sharp cheese (optional)

1. In a frying pan cook your ground beef until brown.  Drain the fat from the beef then add 1/4 cup water, stir in the taco seasoning.  Bring the mixture to a boil.

2. In a large pot add the kidney beans, black beans, rotel, corn, remaining water, and ground beef.  Turn your eye to medium heat and cook covered for 15 minutes.  Stirring occasionally.

3. Optional: Top your soup with shredded cheese.

1 Serving: Calories 318, Total Carbohydrate 33g, Total Fat 8g, Protein 29g, Cholesterol 59mg, Saturated Fat 3g.

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