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
-
1Cut tortillas into 1/2-inch-wide strips; cut strips in half crosswise.
-
2Place tortilla strips on an ungreased baking sheet. Bake at 350° for 12 to 15 minutes, or until crisp.
-
3Set aside. Coat a Dutch oven with cooking spray.
-
4Place over medium heat until hot.
-
5Add ground round, onion and garlic; cook until beef is browned, stirring until it crumbles.
-
6Drain beef mixture; pat dry with paper towels.
-
7Wipe drippings from pan with a paper towel. Return beef mixture to pan.
-
8Add chili powder, cumin, oregano, salt and pepper, stirring well.
-
9Stir in tomatoes and the next 5 ingredients.
-
10Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally.
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11Ladle soup into individual bowls.
-
12Top evenly with lettuce, tomato, cheese and tortilla strips.
-
13Yields 8 servings.
Products Matching These Ingredients
Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
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Food Grade Corn
Bijou, Rural Route 1, lackmann
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Anthony's Textured Vegetable Protein
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Cauliflower & Broccoli Vegetable Patties
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Cooking Spinach
Ocean Mist
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Yellow Corn Tortilla Chips
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Flour tortillas
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Whole wheat tortillas
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Burrito size flour tortillas
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Olive oil cooking spray
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Cooking spray, butter
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