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Taco Salad Soup

 Taco Salad Soup
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."
6 ServingsPrep/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.

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Taco Salad Soup (continued)

Nutritional Facts: 1 serving (1-1/3 cups soup with toppings, calculated without chips) equals 233 calories, 7 g fat (3 g saturated fat), 44 mg cholesterol, 707 mg sodium, 19 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1/2 starch.