Taste of Home
Pronto Taco Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
When out-of-state friends dropped by, I invited them to stay for dinner, knowing that I could put together this mild, chili-flavored soup in a jiffy. I served it with cornmeal muffins and a crisp salad for a filling meal everyone loved. My guests even asked for the recipe before leaving!
-Priscilla Gilbert, Indian Harbour Beach, Florida
Ingredients
-
1 pound ground beef
-
1 medium onion, chopped
-
2 garlic cloves, minced
-
2 cans (14-1/2 ounces each) beef broth
-
1 can (14-1/2 ounces) diced tomatoes, undrained
-
1-1/2 cups picante sauce
-
1 cup uncooked spiral or small shell pasta
-
1 medium green pepper, chopped
-
2 teaspoons chili powder
-
1 teaspoon dried parsley flakes
-
Shredded cheddar cheese and tortilla chips
Directions
-
1.
In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally.
-
2.
Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.
Nutrition Facts
1 cup: 172 calories, 6g fat (2g saturated fat), 28mg cholesterol, 492mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 13g protein.
© 2024 RDA Enthusiast Brands, LLC