Beef Taco Soup

19 ingredients
13 steps

Ingredients

  • 3 (6-inch) corn tortillas
  • vegetable cooking spray
  • 1 lb. ground round
  • 1 c. chopped onion
  • 2 cloves garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 3/4 tsp. dried whole oregano
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 (14 1/2 oz.) can no-salt-added whole tomatoes (undrained), chopped
  • 1 (16 oz.) can dark red kidney beans, drained
  • 1 (13 3/4 oz.) can no-salt-added beef broth (undiluted)
  • 1 (8 oz.) can no-salt-added tomato sauce
  • 1 (4 oz.) can chopped green chiles
  • 1 1/2 Tbsp. seeded and minced jalapeno pepper
  • 1/2 c. finely shredded iceberg lettuce
  • 1/2 c. chopped tomato
  • 1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese

Directions

  1. 1
    Cut tortillas into 1/2-inch-wide strips; cut strips in half crosswise.
  2. 2
    Place tortilla strips on an ungreased baking sheet. Bake at 350° for 12 to 15 minutes, or until crisp.
  3. 3
    Set aside. Coat a Dutch oven with cooking spray.
  4. 4
    Place over medium heat until hot.
  5. 5
    Add ground round, onion and garlic; cook until beef is browned, stirring until it crumbles.
  6. 6
    Drain beef mixture; pat dry with paper towels.
  7. 7
    Wipe drippings from pan with a paper towel. Return beef mixture to pan.
  8. 8
    Add chili powder, cumin, oregano, salt and pepper, stirring well.
  9. 9
    Stir in tomatoes and the next 5 ingredients.
  10. 10
    Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally.
  11. 11
    Ladle soup into individual bowls.
  12. 12
    Top evenly with lettuce, tomato, cheese and tortilla strips.
  13. 13
    Yields 8 servings.

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