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Taco Soup
Makes 5 servings
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Image © Publications International, Ltd.
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Taco Soup
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Loaded with fiber, this unique soup is a refreshing change from tacos.
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Ingredients
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1/2
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pound 95% lean ground beef
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1
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cup chopped onion
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1
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can (16 ounces) pinto beans in Mexican-style sauce
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1
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can (about 14 ounces) no-salt-added stewed tomatoes, undrained
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1
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can (10 ounces) diced tomatoes with green chiles
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2
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teaspoons chili powder
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5
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(8-inch) corn tortillas
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5
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cups shredded iceberg lettuce
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1/2
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cup shredded low-sodium reduced-fat sharp Cheddar cheese
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1/4
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cup chopped fresh cilantro (optional)
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Prep and Cook Time
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25 minutes
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1. Preheat oven to 350°F. Spray large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion. Brown beef 6 to 8 minutes, stirring to break up meat. Add beans, stewed tomatoes with juice, diced tomatoes and green chiles and chili powder. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
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2. Place tortillas on baking sheet. Spray tortillas lightly on both sides with cooking spray. Using pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.
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3. Divide lettuce among 5 soup bowls. Ladle beef mixture evenly over lettuce. Top with cheese and cilantro, if desired. Serve with tortilla wedges.
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© Publications International, Ltd.
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Nutrients per Serving
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(1 cup soup (with 1 cup lettuce, about 1 tablespoon plus 2 teaspoons cheese and 6 tortilla wedges))
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Calories
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328
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Calories from Fat
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30 %
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Total Fat
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11 g
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Saturated Fat
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3 g
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Cholesterol
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39 mg
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Carbohydrate
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38 g
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Fiber
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9 g
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Protein
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20 g
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Sodium
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612 mg
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Dietary exchanges
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2 Starch
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1 Vegetable
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2 Meat
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1 Fat
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