Tasty Taco Soup Recipe
When I serve this soup at parties, everyone asks for the recipe. It makes a lot, so if I'm not feeding a crowd, I freeze the leftovers. —Jennifer Villarreal, Texas City, Texas
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1-1/2 pounds ground beef
- 2 cans (14-1/2 ounces each) diced tomatoes undrained
- 1 envelope taco seasoning
- 2 cans (15 ounces each) ranch style beans (pinto beans in
- 2 cans (15-1/4 ounces each) whole kernel corn undrained
- tortilla chips and shredded cheddar cheese
- Carbohydrate 0.472836 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.157919993591309 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (1g)
- Sodium 67.7712 mg
- Sugar 0.314916006408691 g
- Trans Fat 0 g
- Calories 2 calories
Directions In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Yield: 8 servings (about 2 quarts). Originally published as Taco Soup in Quick Cooking November/December 2002, p15 Nutritional Facts 1 cup (calculated without chips and cheese) equals 380 calories, 13 g fat (5 g saturated fat), 53 mg cholesterol, 1,395 mg sodium, 38 g carbohydrate, 9 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend
