Try this Easy Taco Soup recipe, or contribute your own.
Suggest a better descriptionCook ground beef and onion over medium heat, stirring occasionally, until beef is no longer pink; about 6-10 minutes. Drain off any fat. (I have my students dump it into a colander then back into the pan because they cant drain it effectively otherwise) Stir in seasoning mix and continue cooking for 1 minute. Stir in tomato juice. Continue cooking, stirring occasionally until heated through -- about 5 minutes. To serve, ladle soup into bowls. Each individual can then add additional toppings. NOTES : * May substitute 1 teaspoon onion paste for the chopped onion, if desired. This comes in a tube like anchovy paste, is really quick to use and eliminates the need to have students chopping with sharp knives. Recipe by: Catherine Arcure -- Ann Arbor News Posted to Digest eat-lf.v097.n195 by AKCooker@aol.com on Aug 2, 1997
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 73 | ||
Calories from Fat: 18 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 4.4mg | 1 % | |
Sodium 561.2mg | 19 % | |
Potassium 616.2mg | 16 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 11g | ||
Protein 3.2g | 5 % | |
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: 73
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