Holly Clegg’s Taco Soup

This recipe is from Holly’s Kitchen 101 cookbook.

Here’s my version of a simple and speedy favorite that stands the test of time. If you can open cans, this soup is for you.

Makes 10 (1 cup) servings

1 pound ground sirloin
2 (10-ounce) cans diced tomatoes and green chilies
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
2 (11-ounce) cans Mexican style corn, drained
1 (4-ounce) can chopped green chilies, drained
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package original ranch salad dressing mix
2 cups water

1. In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.

2. In 3 1/2 -6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot. Cook on LOW 6-8 hours, or until sweet potatoes are tender.

Nutritional information per serving:
Calories 317 Calories from Fat 12% Fat 3g Saturated Fat 1g Cholesterol 25mg Sodium 1406mg Carbohydrates 37g Dietary Fiber 8g Total Sugars 4g Protein 19g, Dietary Exchanges: 2 1/2 starch, 2 lean meat

Terrific Tidbit: To reduce the sodium, use reduced-sodium taco seasoning mix and then the recipe will be diabetic friendly! I added sweet potatoes for a colorful nutritional boost.

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