Thursday, March 3, 2011

Taco Soup!

A coworker of mine drew my attention to Taco Soup because she brought it for lunch once day, and it looked delicious!  Luckily, I found this recipe in my slow-cooker cook book.  (Note:  Don't have a slow-cooker?  You can make this in a regular pot.  I'd brown the meat first, then add the other ingredients and simmer for 30 minutes or so.)

Taco Soup

1 pound ground beef
1 small onion, chopped
4-oz. can chopped green chilies, undrained
1/2 tsp. salt
1 envelope dry low-sodium taco seasoning mix
1 envelope dry low-sodium Ranch-style dressing mix (Note:  I didn't use this b/c I really don't like all the chemicals I saw listed in the ingredients.  Instead, I made my own Ranch mix by chopping 2 cloves of garlic, 3 green onions, a handful of parsley, and some fresh dill.)
3 (14 1/2 oz.) cans low-sodium stewed tomatoes, undrained
16-oz. can kidney beans, undrained (Note:  The recipe says "undrained", but I drain and rinse the beans.)
15-oz. can pinto beans, undrained
1 1/2 cups water
(I add a can of corn.  The recipe doesn't call for it, but I think it tastes nice.)

Mix all ingredients together in large slow cooker.
Cover.  Cook on low 8-10 hours.
Optional:  To serve, you can top it with crushed corn chips, avocado, cheese, and/or greek yogurt (instead of sour cream)

Serves 8.  290 calories and 3.5 grams of fat per serving. (without the toppings)