Taco Soup

By dette

My family—husband Dave and I and our three teenagers—enjoy this spicy, hearty soup. It's a nice change of pace from regular soups and it's also fast to make.—Debbie Moffitt, Albany, Oregon

Ingredients

• Ingredients
• 1 pound ground beef
• 1 envelope (1-1/4 ounces) taco seasoning
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 cup water
• Shredded cheddar cheese
• Sliced green onions, sour cream and corn chips or tortilla chips, optional

Details

Servings 5
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Directions
In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, tomatoes, beans and water; bring to a boil. Reduce heat, cook until heated through. Ladle into individual bowls; top with cheese. If desired, also top with onions, corn chips and sour cream. Yield: 5 cups.



Nutrition Facts: 1 serving (1 cup) equals 262 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 994 mg sodium, 25 g carbohydrate, 5 g fiber, 22 g protein.