Try this Beef Taco Soup recipe, or contribute your own.
Suggest a better descriptionDirections
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos
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Serving Size: 1 (1294g) | ||
Recipe Makes: 1 | ||
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Calories: 2156 | ||
Calories from Fat: 1292 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.6g | 191 % | |
Saturated Fat 54.3g | 272 % | |
Monounsaturated Fat 64.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 616.9mg | 190 % | |
Sodium 1197.5mg | 41 % | |
Potassium 3148.8mg | 83 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 26.5g | ||
Protein 172.7g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2156
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