Taco Salad Soup Recipe

5 3 8
Taco Salad Soup Recipe
Taco Salad Soup Recipe photo by Taste of Home
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Taco Salad Soup Recipe

Read Reviews
5 3 8
Publisher Photo
Savory and satisfying, this thick chili-like soup has a mild taco flavor and eye-appealing color. "It comes together quickly and always brings compliments," says Marylou von Scheele from University Place, Washington. "A meal in itself, the recipe can easily be doubled to make more servings."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • 4 cups reduced-sodium V8 juice
  • 1 cup chunky salsa
  • TOPPINGS:
  • 3/4 cup shredded lettuce
  • 6 tablespoons chopped fresh tomatoes
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 cup fat-free sour cream
  • Tortilla chips, optional

Directions

In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced.
Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired. Yield: 6 servings.
Originally published as Taco Soup in Light & Tasty October/November 2003, p5

Nutritional Facts

1-1/3 cups: 233 calories, 7g fat (3g saturated fat), 44mg cholesterol, 707mg sodium, 19g carbohydrate (13g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1/2 starch.

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope reduced-sodium taco seasoning
  • 2/3 cup water
  • 4 cups reduced-sodium V8 juice
  • 1 cup chunky salsa
  • TOPPINGS:
  • 3/4 cup shredded lettuce
  • 6 tablespoons chopped fresh tomatoes
  • 6 tablespoons shredded reduced-fat cheddar cheese
  • 1/4 cup chopped green onions
  • 1/4 cup fat-free sour cream
  • Tortilla chips, optional
  1. In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced.
  2. Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired. Yield: 6 servings.
Originally published as Taco Soup in Light & Tasty October/November 2003, p5

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Reviews forTaco Salad Soup

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MY REVIEW
tkuehl User ID: 931784 255650
Reviewed Oct. 20, 2016

"Like the recipe submitter indicated, this is a chili-like soup minus the beans. It is very hearty, dense, thick and rich with tomato flavor. The versatility of topping with your favorite ingredients makes it enjoyable for everyone at the table. If you are looking for a super fast and easy chili recipe, just add a couple cans of kidney or pinto beans and simmer to develop the flavors."

MY REVIEW
Cupcake_k9 User ID: 7172020 130452
Reviewed May. 22, 2014

"love this recipe. I love taco salad but have a teenage son and salad is rarely an option. this works because my son can "opt out" of the toppings."

MY REVIEW
AlabamaStoneThrower User ID: 5291635 129047
Reviewed Oct. 31, 2010

"LOVE this recipe. I made this last night, doubling the recipe because we were having company. Good thing too...hubby had 3 bowls!! Will definitely make again!!"

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