Taco Supper in a Bowl Recipe

Taco Supper in a Bowl Recipe photo by Taste of Home

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This recipe is high on my family's list of favorites! It makes a hearty supper.

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Taco Supper in a Bowl Recipe

Prep: 20 min. Cook: 70 min.

Yield: 12-14 Servings

20 70 90

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 California 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.

Nutritional 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.

Originally published as Taco Supper In A Bowl in Country December/January 2005, p51

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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