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Taco Soup With Pinto Beans

Ingredients
  Ground beef 1 Pound
  Onion 1 Large, chopped
  Canned pinto beans 42 Ounce (3 Cans, 14 Ounce Each)
  Canned tomatoes and chilies 14 Ounce (1 Can)
  Canned tomatoes 14 1⁄2 Ounce, chopped (1 Can)
  Tomato sauce 15 Ounce (1 Can)
  Dry ranch dressing mix 1 1⁄4 Ounce (1 Package, Hidden Valley)
  Dry taco seasoning 1 1⁄4 Ounce (1 Package)
  Canned corn 15 1⁄4 Ounce, drained (1 Can)
Directions

MAKING
1. In a skillet, brown beef and onions and drain.
2. In slow cooker combine all ingredients and cook with cover on Low for 4 hours such that the ingredients are heated through.

SERVING
3. Serve as desired.

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
4.25
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 887 Calories from Fat 343

% Daily Value*

Total Fat 38 g58.5%

Saturated Fat 11.8 g59.1%

Trans Fat 0 g

Cholesterol 82.9 mg27.6%

Sodium 2851.2 mg118.8%

Total Carbohydrates 102 g34%

Dietary Fiber 22.7 g90.8%

Sugars 22 g

Protein 39 g78.2%

Vitamin A 50.1% Vitamin C 66%

Calcium 21.6% Iron 35.2%

*Based on a 2000 Calorie diet

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Taco Soup With Pinto Beans Recipe