From the Pantry Butler kitchen
Taco Soup
Top this ground beef and bean taco soup with shredded lettuce and fat-free sour cream or nonfat yogurt for the full taco experience. USDA MyPlate Kitchen — 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food
Ingredients
- 1 pound lean ground beef
- 2 cans diced tomatoes — 14.5 oz
- 3 cups corn — 2-15.5 oz low-sodium cans, rinsed and drained
- 2 cans red kidney beans, low-sodium — 15.5 oz each, rinsed and drained
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon cumin powder
- 3/4 teaspoon garlic powder
- 1/3 cup water
Method
- Wash hands with soap and water.
- Brown meat in a pot over medium heat.
- Put meat in a strainer to drain fat.
- Rinse with hot water.
- Mix all the ingredients in the same pot and cook on low for an hour.
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