Taco Soup
Top this ground beef and bean taco soup with shredded lettuce and fat-free sour cream or nonfat yogurt for the full taco experience.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup (298g)
184
Calories
14g
Protein
24g
Carbs
4g
Fat
7g
Fiber
6g
Sugar
240mg
Sodium
Saturated Fat 2 g · Cholesterol 26 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
lean ground beef
1 pound
diced tomatoes
2 cans · 14.5 oz
corn
3 cups · 2-15.5 oz low-sodium cans, rinsed and drained
red kidney beans, low-sodium
2 cans · 15.5 oz each, rinsed and drained
chili powder
1 1/2 teaspoons
cumin powder
3/4 teaspoon
garlic powder
3/4 teaspoon
water
1/3 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Brown meat in a pot over medium heat.
- 3
Put meat in a strainer to drain fat. Rinse with hot water.
- 4
Mix all the ingredients in the same pot and cook on low for an hour.
Source: USDA MyPlate Kitchen · 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program
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