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Taco Soup With Black Beans

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Ingredients
  Ground beef 1 Pound, browned and drained
  Canned crushed tomatoes 28 Ounce (1 Can)
  Canned corn 15 1⁄4 Ounce, undrained (1 Can)
  Canned black beans 15 Ounce, undrained (1 Can)
  Canned red kidney beans 15 1⁄2 Ounce, undrained (1 Can)
  Dry ranch dressing mix 1 1⁄4 Ounce (1 Envelope, Hidden Valley)
  Dry taco seasoning 1 1⁄4 Ounce (1 Envelope)
  Onion 1 Small, chopped
  Tortilla chips/Corn chips 1 Cup (16 tbs)
  Shredded cheese 1 Cup (16 tbs)
  Sour cream 1 Tablespoon
Directions

MAKING
1. In slow cooker combine all ingredients except chips, shredded cheese and sour cream and cook with cover on Low 4-6 hours.

SERVING
2. To serve, garnish individual servings with chips, cheese, and sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Party, Healthy
Servings: 
4

Rate It

Your rating: None
4.229165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 958 Calories from Fat 435

% Daily Value*

Total Fat 49 g74.9%

Saturated Fat 18.1 g90.6%

Trans Fat 0.1 g

Cholesterol 112.3 mg37.4%

Sodium 2647 mg110.3%

Total Carbohydrates 86 g28.7%

Dietary Fiber 18.2 g72.9%

Sugars 13.9 g

Protein 49 g98.9%

Vitamin A 47.6% Vitamin C 43.4%

Calcium 60.3% Iron 39%

*Based on a 2000 Calorie diet

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Taco Soup With Black Beans Recipe