Monday, August 2, 2010

Taco Soup

Taco Soup

1 lb. lean ground beef (or stew beef, steak or chicken)
1 (15 oz.) can diced tomatoes with chilies
1 (15 oz.) can pinto beans (rinsed and drained)
1 can mushrooms (optional)
1 cup frozen corn
1 pkg. taco seasoning mix
2 cups water
1 tbsp. sugar (splenda works too)


1. Brown and drain beef.

2. Rinse and drain beans, mushrooms and frozen corn.

3. Add ingredients to meat. Stir and bring to a boil. Cover, reduce heat and simmer for 10 minutes.

4. Remove from heat and let stand 5 minutes. Enjoy!

*Note: the longer it sits, the better it tastes. The next day is usually when it is the most tasty!

WW Points per 1 cup: 4
**Not sure on WW PP**
****Note: I made this in the slow cooker and it worked fabulous! Make sure to put your meat in first on the bottom (raw) and then beans and corn and everything else. Cook on low for 6-7 hours.

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