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Taco Soup

chef.tim.lee's picture
Ingredients
  Lean ground beef 1 Pound
  Chicken stock 2 1⁄2 Quart
  Taco seasoning mix 2 1⁄2 Ounce (1 Package)
  Cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Green onions 2 Cup (32 tbs), thinly sliced
  Tomatoes 2 Cup (32 tbs), chopped
  Canned pitted black olives 18 Ounce, drained and sliced (1 Can)
  Corn chips 14 Ounce (1 Package)
  Iceberg lettuce 4 Cup (64 tbs), shredded
  Cheddar cheese 2 Cup (32 tbs), shredded
Directions

In medium-size skillet, brown ground beef.
Drain well and set aside.
In large skillet, combine the chicken stock, taco seasoningmix, cumin, salt, pepper, and ground beef.
Bring to a boiL Reduce heat and simmer covered for 10 minutes.
Add green onions, tomatoes, and black olives.
Simmer another 10 minutes.
Ladle into bowls; top with chips, lettuce, and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
4

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Your rating: None
4.333335
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1530 Calories from Fat 864

% Daily Value*

Total Fat 99 g151.8%

Saturated Fat 25.8 g129.2%

Trans Fat 0 g

Cholesterol 158.9 mg53%

Sodium 4357.5 mg181.6%

Total Carbohydrates 97 g32.3%

Dietary Fiber 6.5 g26.1%

Sugars 14.1 g

Protein 65 g129.7%

Vitamin A 82.1% Vitamin C 51.7%

Calcium 65.6% Iron 29.5%

*Based on a 2000 Calorie diet

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Taco Soup Recipe