chicken-taco-soupFor dinner tonight, try Paula Deen’s Taco Soup recipe from Food Network, loaded with beef, beans and all the flavors of the Southwest.

Yield :

  •  12 Servings
  • Serving Size: 1 Cup per serving.

Ingredients :

  • 1 lb extra lean ground beef
  • 1 onion, chopped
  • 3 (15.5 oz) cans mild chili beans, undrained
  • 1(14.5 oz) can whole tomatoes, undrained
  • 1 (14.25 oz) can whole kernel corn, undrained
  • 1 (8 oz) can tomato sauce
  • 1 (1-1/4 oz) envelope taco seasoning
  • 1-1/2 cups water
  • 1-1/2 cups 2% shredded Cheddar cheese

Preparation :

  • 1. Brown ground beef with the onions in a large saucepan; drain. Return meat mixture to pan.

     

  • 2. Add all remaining ingredients except cheese to pan; stir, breaking up tomatoes with spoon.
    Bring to a boil; simmer over medium-low heat 5 minutes, stirring occasionally. Top with cheese.

Nutritional Info :

  • Weight Watchers PointsPlus+ = 6

     

  • Smartpoints = 6

     

  • Calories 250, Cholesterol 30mg, Carbs 30g, Fat 6g, Fiber 9g, Protein 17g

     

  • *SmartPoints are calculated with Weight Watchers Calculator

 

Original recipe & from :http://www.foodnetwork.com/recipes/paula-deen/taco-soup-recipe.html
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