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Taco Supper in a Bowl
This recipe is high on my family's list of favorites! It makes a hearty supper.
12-14 Servings
Prep: 20 min. Cook: 70 min.
Ingredients
1-1/2 pounds ground beef
2 large onions, chopped
2 garlic cloves, minced
2 cans (28 ounces
each
) stewed tomatoes
4 cups water
2 cans (16 ounces
each
) kidney beans, rinsed and drained
2 tablespoons canned chopped green chilies
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 package (15-1/2 ounces) tortilla chips
2 medium ripe avocados, peeled and chopped
8 cups shredded lettuce
4 cups shredded sharp cheddar cheese
Salsa
Directions
In a Dutch oven, cook beef and onions over medium heat until meat is
no longer pink. Add garlic; cook 1 minute longer. Drain. Add the
tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a
boil. Reduce heat; simmer, uncovered, for 1 hour.
To serve, break tortilla chips into soup bowls; top with avocados and
lettuce. Spoon soup over lettuce. Garnish with cheese and salsa.
Yield: 12-14 servings.
© Taste of Home 2011
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Taco Supper in a Bowl
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Nutrition Facts:
1 serving (1 cup) equals 470 calories, 25 g fat (11 g saturated fat), 58 mg cholesterol, 638 mg sodium, 40 g carbohydrate, 7 g fiber, 23 g protein.
© Taste of Home 2011