Especially on a cool fall night or for a light lunch, taco soup hits the spot.
Taco Soup (beef)
1 lb ground beef ($3.50)
14oz. can tomato sauce ($2.50)
14 oz. can diced tomatoes w/chilies ($1.65)
2 cans corn ($2.30)
2 cans kidney beans ($2.50)
1 pkg. taco seasoning ($1.29)
Brown ground beef over medium heat.
While cooking beef, simmer the following items on low heat in a large pot: tomato sauce, diced tomatos, green chilies, corn, kidney beans, and taco seasoning.
Add beef. Bring to boil, and then simmer for 15 more minutes.
Serve and enjoy. Garnish with chips, cheese, and sour cream!
Number of Servings: 9
Submitted by AOKIIRIS @ http://recipes.sparkpeople.com/recipe-detail.asp?recipe=834
Carbs: 35.1g | Fat: 16.5g | Fiber: 9.1g | Protein: 20.8g | Calories: 364
Taco Soup (ground turkey)
I’d change it to ground turkey, prepared brown or black beans (not canned), seasonings, and maybe not the corn.
Taco Soup (chunk chicken or turkey)
Instead of ground meat, use leftover meat from earlier meal, or chicken/turkey thighs, roasted or boiled. If boiled, save the liquid for soup stock.