Taco Soup
Per ServingTaco Soup |
||
|---|---|---|
| Makes: 10 | ||
| Serving Size: 1 cup | ||
| Calories | 225 | |
| Fat | 3 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 28 | g |
| Fiber | 6 | g |
| Sugars | 6 | g |
| Cholesterol | 25 | mg |
| Sodium | 446 | mg |
| Protein | 16 | g |
| Choices: Starch 2, Lean meat 2 | ||
- Makes: 10
- Serving Size: 1 cup
Ingredients
| 1 | lb. | 95% lean ground beef sirloin |
| 2 | cans | (14.5 oz. each) no-salt-added diced tomatoes |
| 1 | can | (15 oz.) no-salt-added black beans, rinsed and drained |
| 1 | can | (15 oz.) no-salt-added kidney beans, rinsed and drained |
| 1 | can | (4 oz.) chopped green chilies, drained |
| 1 | packet | (1.25 oz.) reduced-sodium |
| taco seasoning mix | ||
| 1 | Tbsp. | plus 2 tsp. original Ranch salad dressing mix (1/2 of a 1-oz. packet) |
| 1 1/2 | cups | water |
| 2 | cups | frozen corn |
Directions
- In a large nonstick saucepot, sauté the beef over medium heat, about 8 minutes, or until done. Drain off any excess fat.
- Add the remaining ingredients and bring to a boil. Reduce the heat, and simmer for 5 to 10 minutes.
