Taco Soup
 
On Sunday I wanted something easy, quick and of course delicious.  This Taco Soup fits the craving.  I had forgotten about this recipe and in browsing my data base of recipes I came upon it.  If you haven’t tried a recipe like this one give it a go, it is really delicious. Other variations include, diced zucchini, diced carrots, other meats such as ground turkey or soy products such as Textured Vegetable Protein and bulgur and other grains. Use the beans of your choice.
 
You can also double the recipe and freeze it.  
 
TACO SOUP
Serves 4
 
Cooking spray
3/4 pound 5% fat ground beef
1.25 ounce package mild or spicier taco seasoning
15 ounce can of pinto beans, rinsed and drained
1 cup frozen whole kernel corn
14.5 ounce can diced tomatoes with chiles and onions
2 cups water
1 tablespoon sugar (you need the sugar to balance out the flavors)  
 
Heat a 3 quart Dutch oven with lid over a medium high heat.  Coat with the cooking spray.  Add the beef and cook for approximately 3 minutes, stirring frequently.  Add the taco seasoning and the remaining ingredients.  Bring the mixture to a boil over high heat, cover, reduce the heat and simmer for 10 minutes.  Remove from heat, let stand 5 minutes.  Serving size is 1 1/2 cups and 4 points.
 
You can also use the following toppings:  Be sure and take notice of any additional calories:
chopped green onions
Salsa
Fat-free sour cream
Baked tortilla chips (see my archive)
cilantro
 
Nutritional info:  1 1/2 starch and 2 very lean meats; 209 calories; 24.6g carb ; 5.7g fat; 3.9g fiber; 15.2g protein, 922mg sodium.  You can reduce the sodium by using a low sodium taco seasoning packet.
TACO SOUP
Tuesday, April 24, 2007