Taco Soup
Per ServingTaco Soup |
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---|---|---|
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.